- 1kg floury potatoes
- ½ cup / 120g Wilson’s Flavoured Rosemary Oil
- 1 teaspoon Sea Salt
- 1 tablespoon fresh thyme leaves
Preheat the oven to 220°C. Peel the potatoes and chop into chunky pieces a little bigger than a ping pong ball. Place in a pan and cover with cold water.
Place on the stove top on a high heat and bring to the boil, then turn down the heat and simmer for 8-9 minutes – until softened at the edges.
In the interim, place the Wilson’s Flavoured Rosemary Oil in a large roasting tin and place in the oven to for 5 minutes until shimmering hot.
Drain the potatoes in a colander (Don’t worry if a few break apart) Using tongs, carefully place the potatoes in the baking tin with the hot oil. Turn them over once to coat in the oil and then place in the oven.
Cook for 30 to 35 minutes, turning once or twice in the last 15 minutes of cooking, until golden brown and crispy. Remove from the roasting tin and serve topped with a sprinkling of sea salt salt and some fresh thyme leaves.
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