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Baby Potatoes Roasted in Herbed Olive Oil
Preparation info
- Makes
6-8
servings - Difficulty
Easy
Appears in
By Evelyn Rose and Judi Rose
Published 2000
These crisp mouthfuls have the added advantage of cooking in half the time of regular roast potatoes, albeit at a higher temperature. They also make an interesting alternative to plain roast or boiled potatoes. Rosemary, sea salt and olive oil form a delicious coating.
Ingredients
700-900 g 1½-2 lb 2 teaspoons
Method
Cover the potatoes with cold water, add 1 teaspoon of the salt, bring to the boil and cook over low heat until almost tender, about 8 minutes. Drain and dry off well (most easily done by returning them to the pan off the heat with a cloth laid over them).