These ingredients and method never fail. It fills the house with the most delicious smell. Even the fussy and traditional roast potato people have loved these. So they are a definate crowd pleaser. I always make more than I need and then eat them the next day cold, or in a bubble and squeak.
Oven: Gas Mark 220
4 large roast potatoes
2 dollops of coconut oil
Handful of rosemary
Salt and pepper
2 large cloves of garlic.
Preheat the oven.
Peel and cut the potatoes, add to boiling water for 12 minutes.
Put 2 dollops of coconut oil into an oven dish, add salt and pepper. Roast in the oven for 10 minutes.
Drain the potatoes and add back to the pan, bash the sides in the colendar, these will go crispy.
To the oil mixture add the finely cut up rosemary and the halved garlic, don’t worry about peeling the garlic.
Then pour over the oil mixture and make sure all the potatoes are coated.
Later a single layer of the potatoes in an oven tray.
Roast in the oven for 40 minutes. Give a little shake after 20 minutes.