Rosemary and rock salt roast potatoes

Recipe from: 16 July 2014
recipes, roast, potatoes

Ingredients 5
Servings 1
Minutes 00:15


Serving Change
  • 500g
    baby potatoes of your choice, boiled until tender (don’t over cook)
  • olive oil
  • Maldon salt
  • freshly ground black pepper
  • fresh rosemary, chopped


Preheat oven to 200°C.

Place boiled potatoes onto a baking tray.

With the back of a dessert spoon, squash the potatoes to expose the flesh.

Season well with salt, pepper and rosemary. Drizzle generously with olive oil.

Roast for +- 45 minutes or until golden and crispy.


Add lemon zest and/or crushed garlic to the potatoes before roasting.
Replace olive oil with melted duck fat or butter.
Replace olive oil with parmesan infused oil

Click here for Bacon and rosemary roasted baby potatoes
Click here for Spicy Hasselbacks

Recipe reprinted with permission of Bits of Carey. To see more recipes, click here.


Read more on: potatoes  |  hungry2014  |  roast  |  recipes


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