In a large baking tray toss potatoes (do not peel) in olive oil so they are all coated. Place whole sprigs of rosemary in the tray and sprinkle with sea salt. Shake pan a couple of times during the baking process to keep potatoes coated.
Bake in a moderate oven until potatoes start to brown on the outside.
Sour Light Cream
Left over Spaghetti Bolognaise
Different types of potatoes or root vegetables
Garlic and other spice blends
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