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Garlic and Rosemary Roast Potatoes

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Garlic and Rosemary Roast Potatoes

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Yorkshire Rapeseed Oil with Garlic

6-8 medium potatoes

2 tbsp Plain Flour, seasoned

A handful of fresh Rosemary sprigs, chopped


Ingredients & Nutritional Info


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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