Crispy roast potatoes with rosemary salt
Potatoes that are golden outside and tender inside, with a rosemary salt that clings to the crisp surface and scents them as they leave the oven.
60 min · Serves 4
Ingredients
- 1 kg potatoes
- 4 tbsp olive oil
- 4 unpeeled garlic cloves
- 1 1/2 tsp Xalte Rosemary salt
- Freshly ground black pepper
Method
- 1Preheat the oven to 220 °C with a baking tray inside, and peel and cut the potatoes into pieces of about 4 cm.
- 2Boil the potatoes for 8 minutes, drain them and shake them in the colander so the edges roughen.
- 3Toss the potatoes with the oil and garlic, spread them on the hot tray and roast for 35 to 40 minutes, turning them halfway through.
- 4Sprinkle with the Xalte Rosemary salt and the pepper as soon as they come out of the oven and serve straight away.
