Best Ever Roast Potatoes
- 750 g medium floury potatoes (1 2/3 lb, or 6 oz/175 g each, using Maris Piper or King Edward or Yukon Gold or red-skinned potatoes)
- 1/4 cup extra virgin avocado oil
- 1 teaspoon fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves
- salt, to taste
- pepper, to taste
- Preheat oven to 190C/375F/Gas mark 5, or for convection cooking: 170C/350F.
- Peel potatoes and cut in half. Put in a pan of salted cold water. Bring to the boil and simmer for 7-8 minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly using a colander, then shake the potatoes around a little in the colander until the outsides are roughened.
- Place in roasting pan, sprinkle with avocado oil, rosemary. Season with salt and pepper. Cook in oven at 190C/375F until golden crisp, about 45-60 minutes.
potatoes, extra virgin avocado oil, rosemary, salt, pepper
Taken from www.food.com/recipe/best-ever-roast-potatoes-481945 (may not work)