|Energy (KCal) 130|
|Energy (KJ) 545|
|Saturated Fat 0.5g||2%|
|Total Sugars 1.7g||1%|
Pre-heat your oven to 190°C /Gas Mark 4
Place the potatoes into a pan of boiling water and cook for about 5 minutes, drain and cool.
Now insert a skewer through the middle of the potato. Using a small knife make little cuts through the potato until you hit the skewer.
Place the potatoes into a small roasting dish, scatter over the rosemary, break the garlic up and scatter over the potatoes, season with the sea salt and milled pepper and finally drizzle over the olive oil and cook until crisp and golden. About 30 minutes.
Great served with all meats, salads or simply on their own.
500g salad/new potatoes
4 sprigs of rosemary
1 garlic bulb
1tbsp olive oil
1tsp sea salt flakes
Fresh milled pepper
Quick to cook, vibrant colours and fantastic flavours transporting you to the Spanish Costas - now to find the weather to go with it!
Use your roast potato in delicious dip fashion with this incredible arrangement of ingredients which make up a tremendous 'dip and chip' alternative.
Want to make potato wedges at home? We have the perfect recipe for you to create healthy wedges which take just 10 minutes to cook.