Super easy 4 ingredient Rosemary Roast Potatoes that are totally gluten-free & vegan friendly.

Scale

2 kg maris piper potatoes

5 tbsp olive oil

4 sprigs fresh rosemary (can swap for thyme)

Salt to taste

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1. Preheat oven to 200°C (390°F) and peel and chop potatoes.

2. Place potatoes into a large pot of water with rosemary and salt, bring to a boil.

3. Parboil for 12 minutes until slightly tender.

4. Drain potatoes, remove rosemary stems, and shake in the pot to rough edges.

5. Heat 2-3 tbsp olive oil in a baking tray until sizzling.

6. Add potatoes to hot oil, drizzle more olive oil, and season with salt.

7. Roast for 45 minutes, turn, and roast another 45 minutes until golden and crispy.

Don’t overboil the potatoes; they should be slightly firm when pierced with a knife.

Ensure oil is hot before adding potatoes to achieve a crisp texture.

Give potatoes enough space in the tray for even roasting.

Roughing up the edges after parboiling creates the best crust.

Can be prepped in advance or frozen after parboiling or roasting for convenience.