Any cold windy day down the coast I take advantage of a well used oven, local creamy potatoes and having a giant rosemary bush at the back steps.
Ingredients
Dirty potatoes
Olive oil
Fresh rosemary
Salt
Method
First we are going to make a rosemary salt – nothing worse than enjoying your potatoes and getting one big leaf stuck in your teeth!
In a food processor, add rosemary removed from the steams and salt (1 part rosemary to 2 parts salt) Blitz until rosemary is fine.
Peel the potatoes and cut into roughly 3cm cubes.
Place in a baking tray and drizzle over olive oil so they are coated well, mix.
Sprinkle over the rosemary salt, mix and bake in an oven at 180 for 30 minutes. Using an egg flip, flip over the potatoes and cook for a further 30min or until completely cooked, golden and crunchy
Chanel's Tapas Bar 