Rosemary Roast Potatoes

Serves: 4
Oven Temperature: 220ºC/435ºF/Gas 7
Cooking Time: 60 minutes

3 tablespoons of vegetable oil
900g (2 lbs) King Edward potatoes
A large sprig of fresh rosemary

1) Peel the potatoes and cut them into roughly triangular wedges (about 3 per medium potato).
2) Put them in large saucepan of boiling water and boil them for about 10 minutes until just cooked, or nearly cooked.
3) Meanwhile heat the oven to at least 220ºC/435ºF. Put the olive oil on a roasting tray and put in the oven to preheat.
4) When the potatoes are boiled, drain them, put the lid on, and give them a good shake about to make them fluffy at the edges.
5)Put the potatoes on the pre-heated tray and sprinkle with salt and fresh rosemary.
6)Roast them for about 45 minutes until they are perfectly roasted.

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