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





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.

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