Garlic and Rosemary Roast Potatoes
Recipe By Charlotte Brader

    Ingredients

  • Yorkshire Rapeseed Oil with Garlic
  • 6-8 medium potatos
  • 2 tbsp Plain Flour, seasoned
  • A handful of fresh Rosemary sprigs, chopped
  • Salt

Method

Pre heat your oven to 220C. Peel and halve the potatoes, boil for 5-6 minutes to part cook them. Drain and toss in the seasoned flour.
Remove the potatoes from the flour and toss in lots of garlic oil. Fry on the hob for a few minutes until the edges are crisp then transfer into a roasting tin. Add the rosemary and sprinkle with salt. Cook for about 30 mins or until golden brown.

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