Roast Potatoes


  • 2kg potatoes, scrubbed clean (or peeled)
  • 1/4 cup olive oil (or melted duck fat)
  • 6 sprig rosemary, leaves stripped
View Method Roast Potatoes


  1. Cut potatoes into even-sized pieces. Place into a large saucepan and cover with cold water. Bring to the boil and cook for 5 minutes or until just tender but not cooked through. Drain well and roughen the surface by returning to the pan and giving them a good shake.
  2. Toss with oil or duck fat, rosemary leaves and season well with sea salt flakes and cracked black pepper. Place the potatoes into a roasting pan in a single layer. Cook in a preheated oven at 200°C for 45-60 minutes or until crisp and golden, turning occasionally. Serve.
View Ingredients Roast Potatoes
View Method Roast Potatoes
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