Pepper and rosemary potatoes
Ingredients
- 500 g potatoes
- 1½ tablespoons oil
- ½ teaspoon lightly crushed rosemary
- ¼ teaspoon freshly ground black pepper
- Salt, to taste
Method
- Cut 500 g potatoes into small, even pieces.
- Toss with 1½ tablespoons oil, ½ teaspoon lightly crushed rosemary, ¼ teaspoon freshly ground black pepper and salt to taste.
- Spread on a baking tray and roast at 200°C for 30–35 minutes, turning halfway, until golden and tender when pierced.
Adjust seasoning to taste. Check the labels of all ingredients for allergens. Follow product storage and best-before directions.