800 g baby potatoes
2 tablespoon(s) olive oil
1 tablespoon(s) rosemary, fresh
1 teaspoon(s) salt
pepper, freshly ground


1.Place the potatoes in a pot full of a generous amount of boiling water.
2.Boil for 10 minutes or until they are almost half-way boiled. You should not be able to pass a skewer or a fork through them easily.
3.Drain and set them aside to cool a little.
4.Transfer to a bowl and add the olive oil, finely chopped rosemary, salt and a generous amount of pepper.
5.Allow them to marinate for one hour or overnight.
6.Preheat oven to 200* C (392* F) Fan.
7.When potatoes are ready, thread them on to skewers which can be wooden or metallic. You can also thread them on to sprigs of rosemary once you remove all of the leaves apart from the part at the tips.
8.Roast for 20-25 minutes or until there interior is soft and they turn golden, making sure to turn them over often.
9.When ready, remove from oven, allow them to cool a little and serve.

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