Ingredients
Method
- Heat the oven to 220°C (200°C fan). Boil the potatoes in well-salted water for 15 to 20 minutes, until a knife slides in easily. Drain and leave to steam dry for 5 minutes.
- Brush two large baking trays with a little of the oil.
- Space the potatoes out on the trays and press each one down with the base of a glass until about 1 cm thick.
- Drizzle with most of the remaining oil and sprinkle with the salt and some pepper. Roast for 25 minutes until golden and crisp at the edges.
- Mix the garlic and rosemary with the last of the oil, spoon over the potatoes and roast for 5 minutes more.
Notes
- Give the potatoes room. Crowded onto one tray they steam instead of crisping.
- Letting the potatoes steam dry matters. Wet potatoes will not crisp.
Nutrition per serving
- Protein
- 5.2 g
- Energy
- 289 kcal
- Carbs
- 45 g
- Fat
- 11 g
- Fibre
- 5.6 g
Estimated from the ingredients listed, so anything you serve it with is extra. Carbs include fibre.