Crispy Roast Potatoes with Rosemary

Who doesn't love crispy roast potatoes with a good old fashioned winter roast?  This recipe is so easy and you can use some rosemary sprigs from your garden to pack some flavour into this heart winter dish.


8 large potatoes 

3 sprigs of rosemary 

1 clove garlic

3 tbsp flour 

1 tsp salt 

25gm butter 


Peel, chop and place in a pot of cold water with a tsp of salt.  Parboil for approximately five minutes (until tender but not soft).  

Drain the potatoes in a colander and shake them to rough up the edges. Sprinkle over the flour and shake so the potatoes are evenly coated. 

Place the potatoes in a single layer in an oven dish with olive oil, the sprigs of rosemary, and a whole clove of garlic.  Dab knobs of butter amongst the potatoes. 

Roast at 190 degrees Celsius for one hour or until crispy and golden.