2lbPotatoesgeneral purpose or Floury - peeled, chopped into 1 inch pieces
2tbsp olive oil
1teaspoon sea salt
½tspblack pepper
½tbspdried rosemary
½tbsp butter
Instructions
Preheat the oven to 400F / 200C
Peel and wash your potatoes. Cut them into the size you'd like. I tend to quarter medium potatoes and half the smaller ones.
Bring a large pot of water to the boil, add 1 teaspoon salt. Boil water enough water to cover the potatoes (about 1 - 2 inches higher than the potatoes).
Salt the water. 1/2 teaspoon per litre of water. This will be drained later.
Once your water is boiling, add your peeled and chopped potatoes to the pot. Boil for 8 minutes until tender (test by putting a fork through them).
Use a colander to drain your potatoes. While in the colander, give the potatoes a little shake - you want to roughen up the edges of the potatoes without breaking them into little bits. So don't go crazy shaking them up. Just a little shake. Set aside to give the potatoes time to dry completely as the water evaporates from their surface.
While the potatoes are boiling, pop the baking tray in the hot oven for a couple minutes.
Use oven gloves to remove the hot tray from the oven and lay your cooked, roughed up potatoes on the tray. Pour the olive oil over the top of them, season with salt and pepper and place them in the oven. Make sure that you don't overcrowd your potatoes on the pan.
Bake for 20 minutes until the undersides of the potatoes start to golden. Use tongs to flip carefully and return to oven for an additional 20 minutes.
In a small bowl melt butter and rosemary together. In the final 5 minutes of cooking your potatoes, pour the butter and rosemary over the top of your potatoes.