Super easy 4-ingredient rosemary roast potatoes that are totally gluten-free and vegan friendly!

Scale

2 kg maris piper potatoes

5 tbsp olive oil

4 sprigs fresh rosemary

Salt

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1. Preheat oven to 200°C (390°F)

2. Peel and chop potatoes

3. Parboil in salted water with rosemary for 12 mins

4. Drain and roughen edges by shaking

5. Heat olive oil in a tray until sizzling

6. Roast for 45 mins, turn, and roast 45 mins more until golden and crispy

Don’t overboil potatoes. Ensure oil is hot before roasting. Store in fridge up to 2 days or freeze before final roasting.