There's something truly magical about a perfectly roasted potato. The crispy exterior gives way to a fluffy, buttery centre that's simply irresistible.
Ingredients
- 4 large baking potatoes
- vegetable oil
- 1 pinch salt
- 1 pinch pepper
- fresh rosemary
Instructions
- Preheat the oven to 220C gas 7.
- Wash the potatoes well, then cut them into roughly 2-3cm cubes, skin on.
- Place into a saucepan, cover with cold water, add a little salt and place on the stove.
- Bring to a boil, simmer until half cooked, then drain well in a colander.
- Heat the vegetable oil in a baking tray and add the drained potatoes, season well with salt and ground pepper.
- Add the rosemary mix in and pop into the oven. Cook for 15-20 minutes then mix them up.
- Cook for a further 15 until well browned and crispy.
- Serve with the roast chicken.
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Nutrition Facts
Quick Roasted Potatoes
Amount per Serving
Calories
168
% Daily Value*
Fat
0.2
g
0
%
Saturated Fat
0.1
g
1
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.01
g
Sodium
20
mg
1
%
Potassium
889
mg
25
%
Carbohydrates
39
g
13
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
3
IU
0
%
Vitamin C
12
mg
15
%
Calcium
28
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
