Garlic and Rosemary Roast Potatoes
INGREDIENTS
These have to be the BEST EVER Roast Potatoes! If you like your potatoes crispy and fluffy, then these are for you! Toss them in plenty of our Yorkshire Rapeseed Oil with Garlic for the best flavour too! If garlic, isn't for you then give our Yorkshire Rapeseed Oil with Rosemary & Sea Salt a try.
INGREDIENTS
Yorkshire Rapeseed Oil with Garlic
6-8 medium potatoes
2 tbsp Plain Flour, seasoned
A handful of fresh Rosemary sprigs, chopped
Salt
METHOD
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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