Rosemary and rock salt roast potatoes
|500g||baby potatoes — boiled|
|fresh chillies — 573|
|black pepper — freshly ground|
|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