INGREDIENTS
1.5kg baby potatoes, unpeeled
1/4 cup (60ml) olive oil
1/2 cup rosemary sprigs
METHOD
1. Preheat oven to 200C. Place potatoes in a large saucepan of salted water. Bring to boil. Cook for 10 minutes. Drain well.
2.Drizzle half of oil onto baking pan. Top with potatoes and scatter over rosemary. Using a potatoes masher, push rosemary into each potato, until slightly squashed. Drizzle over remaining oil. Season. Bake for 50 minutes, until crisp and golden.
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