Little olive oil roasties with rosemary
Cutting potatoes into small chunks gives an extra crisp finish when roasted with rustic herbs and oil
Difficulty and servings
Serves 12
Preparation and cooking times
Ready in 1 hr
Vegetarian
- Heat the oven to 200C/fan 180C/gas 6.
- Par-boil the potatoes for 5 minutes then drain. Toss with 4 tbsp oil and spread on a baking tray. Season then cook for 20 minutes. Sprinkle over the rosemary, toss then keep cooking for 20-30 minutes until crisp and golden. Sprinkle with sea salt.
PER SERVING
189 kcalories, protein 4.2g, carbohydrate 36.1g, fat 4.1 g, saturated fat 0.5g, fibre 2.7g, salt 0.45 g
Recipe from olive magazine, December 2011.
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http://www.bbcgoodfood.com/recipes/1814671/
http://www.bbcgoodfood.com/recipes/1814671/
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Difficulty and servings
Serves 12
Preparation and cooking times
Ready in 1 hr
Vegetarian
Ingredients
PER SERVING
189 kcalories, protein 4.2g, carbohydrate 36.1g, fat 4.1 g, saturated fat 0.5g, fibre 2.7g, salt 0.45 g
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