This potato recipe is suitable for vegans, egg, dairy and gluten-free. A delicious side for your mains.
Red Potatoes (cut into quarters) 910 g
Oil Olive 30 ml
Salt 6 g
Freshly Ground Black Pepper 1 g
Dried Rosemary (crushed) 5 g
1. Preheat oven to 250 degrees C.
2. Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
3. Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.
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