Baked rosemary potatoes

This variation on roast potatoes has the smell of rosemary wafting through the kitchen during cooking.   These potatoes will be crisp on the outside and the rosemary flavour will be right through the dish.

Ingredients

4 medium potatoes
4 sprigs fresh rosemary
2 tablespoons olive oil
sea or rock salt
freshly ground black pepper

Method

1. Heat oven to 200°C
2. Scrub potatoes to clean off any excess soil and dirt
3. Roughly chop the potatoes into 2cm pieces
4. Spread potato pieces over a baking tray and pour the oil over
5. Rub the oil into each piece of potato to cover all sides of the potato pieces with oil
6. Spread the rosemary sprigs over the potatoes
7. Sprinkle with salt and pepper
8. Bake for 25-30 minutes until potatoes are soft and lightly browned and crisp on the outside.

Serve with grilled meat, casseroles or roast meat.