Crispy golden rosemary roast potatoes—vegan, gluten-free, and perfect for Christmas dinner or Sunday roast.

Scale

2 kg maris piper potatoes

5 tbsp olive oil

4 sprigs fresh rosemary

Salt to taste

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1. Preheat oven to 200°C (390°F).

2. Peel and chop potatoes.

3. Boil with rosemary and salt for 12 minutes.

4. Heat olive oil in tray.

5. Drain and shake potatoes.

6. Roast for 45 minutes.

7. Turn and roast another 45 minutes.

Use fresh rosemary for best aroma.

Don’t overcrowd tray for crisp results.