10 medium potatoes, peeled
Salt and black pepper
8-10 sprigs of rosemary, leaves picked
- Preheat the oven to 220˚C/200˚C fan/gas mark 7.
- Using a sharp knife, slice each potato widthways, three-quarters of the way through, with each slice about ½cm thick.
- Place the potatoes on a non-stick baking tray and drizzle generously with olive oil.
- Season with salt and black pepper and sprinkle over the rosemary leaves. Place in the oven and roast for about one hour or until the potatoes are crisp and cooked throughout and their outsides are crispy.
Per Serving: 141kcals, 3.7g fat (0.5g saturated), 27.6g carbs, 17.7g sugars, 1.7g protein, 4g fibre, 0.056g sodium