Years ago, my Mum showed me how to par-boil and break open pots so that they crisp beautifully on the outside and are buttery and fluffy inside. Adding herbs to pots always works and whilst in Morocco we were shown how to use with their spices whilst in the Sahara. Quite amazing!
Wash a bag of new pots then boil for 5-7 mins. In the meantime heat the oil in the oven at 190 degrees. After draining dry the pots in the pot and then turn in the hot oil.
Cook for about 45 minutes or until the pots start to soften enough to carefully squash enough to break the pots open after laying the sprigs of rosemary over the pots so that they get pushed into the pots. Pour some of the hot oil over the broken pots and then season with the salt and pepper.
Cook for a further 15-20 minutes and by this time the rosemary should have just started to crisp and crumble into the pots which also should be quite crisp around the edges. Serve with meat, fish or any veg and hear the sounds of delight!
To add a hint of The East, smear some Ras Al Hanout onto the spuds and then squeeze some lemon juice over just before service. Absolutely delicious!.
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