ROSEMARY ROASTED POTATO HASSLEBACK 

INGREDIENTS: 

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• 1 KG small potatoes 

• 3-4 tbsp olive oil

• fresh rosemary

• CORSE SEA SALT

Method:​

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1. preheat oven to 180° C

2.  being by making a millimetre deep incisions in each potato leaving the bottom intact so that it holds the entire potato together. keep doing some incisions about 1/4 inching thick and repeat throughout the whole potato.

3. Brush the tops and bottoms of each potato with olive oil. 

4. Bake for about 20-30 minutes, depending on the size of your potatoes.

5. After 20-30 minutes, remove the potatoes from the oven and add the sprigs of rosemary to the potatoes.

6. Remove from the oven once the tops are browned and the potatoes are cooked all the way through. Season with coarse sea salt.