Serves 6
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  1. Preheat the oven to 230˚C/210˚C fan/gas mark 8.
  2. Peel the skin off the potatoes, placing the potatoes in cool water after peeling.
  3. Cut the potatoes into small evenly-sized pieces. Place the potato pieces in a large pot, cover with cold water and add some salt.
  4. Bring to a boil over a high heat. Once boiling, cook the potatoes for 4-5 minutes.
  5. Drain the potatoes thoroughly, then return to the pot. With the pot off the heat, sprinkle over the flour. Add a lid and shake to create rough edges on the potato chunks.
  6. Transfer the potatoes onto two baking trays in a single layer. Season generously with salt and black pepper and scatter over the rosemary.
  7. Roast for 45-55 minutes until golden and crispy.

Nutrition Facts

Per Serving 225kcals, 0.7g fat (0g saturated), 50.8g carbs, 3.5g sugars, 5.5g protein, 8.4g fibre, 0.116g sodium