Rosemary and rock salt roast potatoes

6 servings Prep: 15 mins, Cooking: 40 mins
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Pay homage to baby potatoes and rebel against Banting.

By Bits of Carey July 16 2014
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Ingredients (5)

500g baby potatoes — boiled
fresh chillies — 573
maldon salt
black pepper — freshly ground
fresh rosemary — chopped
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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.

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