Tana Ramsay’s crispy rosemary potatoes recipe

  • Serves 10
  • 10 mins to prepare and 1 hr to cook
  • 78 calories / serving
  • Healthy
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Heat the oven to Gas 5,190°C, 375°F. Peel the potatoes, cut into even sizes and parboil for 9 minutes.

Heat the fat or oil in a large roasting pan. Drain the potatoes well and toss to scuff up the outside (or scratch with a fork) to add crispiness. Place in the fat or oil and coat well all over. Roast for 25 minutes. Check and turn the potatoes if needed, then return to oven for a further 25 minutes.

Chop the rosemary finely. Take the potatoes out of the dish, put on kitchen paper to absorb excess oil, then serve scattered with chopped rosemary.

Tana's book Home Made: Good, Honest Food Made Easy (Harper Collins, £20) is a great recipe compilation based around key ingredients used in home cooking.

  • Ingredients

  • 500g (1lb) roasting potatoes
  • 4tbsp goose fat or 200ml (7fl oz) olive oil
  • 1 sprig rosemary, chopped
  • Energy 325kj 78kcal 4%
  • Fat 5g 6%
  • Saturates 1g 3%
  • Sugars 0g 0%
  • Salt trace 0%

of the reference intake
Carbohydrate 8.7g Protein 1.1g Fibre 0.8g


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