Gorgeously golden potatoes from the gods, salty crunchy spuds - there are so many varieties of beautiful potatoes that are great to roast, look for the starchy varieties rather than the waxy ones. We love the good old fashioned brushed (Sebago) potatoes.
- 1 kg Sebago potatoes, peeled
- 2 tbsp olive oil
- 2 tbsp rosemary leaves
- sea salt flakes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200˚C (400˚F).
Cut the potatoes into quarters, approximately 5 cm pieces. Place into the large pot of cold water and bring to the boil. Once boiling reduce to a simmer and cook for 15 minutes or until the potatoes are just tender.
Drain well until potatoes are dry and return the potatoes to the pot, give them a good shake in the pan to roughen up the edges. This helps to get a beautiful crispy outside.
Place the oil into a heavy baking dish and heat in to oven for 5 minutes. Add the potatoes and carefully move around the pan to coat in the oil. Sprinkle over the rosemary leaves.
Place into the oven and bake for 30 minutes. Turn the potatoes over and continue to roast for a further 30 minutes until golden brown and beautifully crisp.
Remove from oven and while hot sprinkle with salt. Serve immediately.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.