(serves 6 as part of an antipasto platter)
One of the tricks to obtain golden and crispy roast potatoes is not to turn them during roasting.
480g - 550g small potatoes
1tbsp olive oil
1 tbsp butter
Maldon sea salt and freshly ground pepper
1 rosemary sprig (broken into 4 or 5 pieces)
- Preheat oven to 220ºC. Wash potatoes (leave skins intact) and cut each potato in half.
- Place oil and butter into a roasting tray and place in oven until it begins to sizzle.
- Remove tray from oven and add potatoes and rosemary. Season with salt and pepper and toss potatoes around till they are covered with oil and butter. Bake for 20-25 minutes, without turning, till potatoes are golden and crisp.
- Using a scraper remove potatoes from tray and drain on paper towels before serving. Season to taste.