mini rosemary roasties
How to make a few spuds go a long way!
These are very moreish & are great with so many things from your Sunday roast to a pie or even sausages!
Serves 4 Approx 50p per person
Prep time (including parboiling) 10 minutes Cooking time 20 minutes
Ingredients
600g potatoes, peeled & cut into approx 1.5cm cubes
2 vegetable stock cubes
11/2 tsp dried rosemary
Sunflower or olive oil
Pre-heat the oven to 200C/Fan 180/Gas 6
Pour about 2-3 tbsp oil into to a roasting tin & put in the oven to heat up.
Parboil the potatoes for 5-8 minutes until just slightly tender.
Crumble the stock cubes into a small dish & add the dried rosemary, mix together.
Drain the potatoes & put back into the saucepan on the heat to dry them out a little.
Remove from the heat & sprinkle the stock cube & rosemary mix over the potatoes.
Put the lid on a shake the pan so that the potatoes get coated.
Remove the roasting tin from the oven & carefully add the potatoes to the hot oil.
Put back in the oven for 20 minutes until the potatoes & golden & crispy.
Serve hot.
