Kentish Oils ’ Rosemary Roasties
© JAMES D BROWN PHOTOGRAPHY
Recipe by : Kentish Oils www . kentishoils . com
Add extra flavour to your roast potatoes this festive season with Kentish Oils Cold Pressed Rapeseed Oil blended with Rosemary – particularly tasty with partridge or goose !
Ingredients :
• Kentish potatoes ( any British potatoes can be used )
• Kentish Oils Rapeseed Oil blended with Rosemary
Method :
1 . Peel & chop potatoes before parboiling – remember to add salt .
2 . Add the Kentish Oils Rapeseed Oil blended with Rosemary to a roasting tray and heat through in the oven for a few minutes at 180 ° C before attending to the potatoes .
3 . Once potatoes start to soften , drain in the colander and leave for 3 minutes before giving them a good shake , then gently score the outside with a fork to ensure they become golden and crispy .
4 . Add the potatoes to the baking tray when the oil is hot , ensuring all are well coated with oil . Add a few garlic cloves for flavour .
5 . Roast for 45 minutes or until the potatoes are golden and crisp , then remove from the oven and slightly squash the potatoes with a masher before adding a few sprigs of fresh rosemary and another tiny drizzle of the oil .
6 . Cook for a further 20 - 30 minutes until perfect , then serve to the table .
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