matchstick rosemary potatoes
- 1kg sebago (starchy) potatoes, peeled and sliced
- ¼ cup (50ml) olive oil
- sea salt flakes
- 4 sprigs rosemary
- pink sea salt flakes, to serve+
- Preheat oven to 220ºC (425ºF). Place the potato, oil and salt on a baking tray and toss to coat.
- Bake for 30 minutes, add the rosemary and cook for a further 5 minutes or until golden and crispy. Serve immediately.
+ Pink sea salt has a delicate flavour. It’s available from select delicatessens. You can also use normal sea salt flakes.
© DONNA HAY GROUP
