|6||potatoes — peeled|
|fresh chillies — 573|
|salt — to taste|
|30 ml||fresh rosemary — chopped|
Preheat the oven and the roasting pan you will be using. Boil the potatoes in salted water for about 8 minutes and drain. Halve or quarter the potatoes, depending on their size. Return the potatoes to the saucepan and cover. Shake the potatoes 2 to 3 times; this gives slightly crumbly edges to the potatoes, which results in crisp roast potatoes.
Drizzle olive oil over the potatoes in the saucepan and mix lightly to ensure that the potatoes are completely coated. Remove the roasting pan from the oven and pour a little olive oil into the base. Turn the potatoes out into the roasting pan and spread them out. Season with salt and sprinkle rosemary over. Roast for about 45 minutes or until golden brown and crisp. Turn the potatoes during the cooking process.
Words and image: Home magazine.
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