ROSEMARY ROASTED POTATO HASSLEBACK




INGREDIENTS:
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1 KG small potatoes
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3-4 tbsp olive oil
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fresh rosemary
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CORSE SEA SALT
Method:
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preheat oven to 180° C
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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.
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Brush the tops and bottoms of each potato with olive oil.
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Bake for about 20-30 minutes, depending on the size of your potatoes.
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After 20-30 minutes, remove the potatoes from the oven and add the sprigs of rosemary to the potatoes.
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Remove from the oven once the tops are browned and the potatoes are cooked all the way through. Season with coarse sea salt.