Ingredients
The following ingredients have 4 Servings
- 500 g (1.1 lb) baby potatoes - all roughly the same size so they cook evenly (See Note 1)
- 2 tbsp extra virgin olive oil (See Note 2)
- 1 tbsp fresh rosemary - finely chopped
- 1 tbsp polenta - finely ground
- sea salt flakes and freshly ground black pepper - to taste
Instruction
- Preheat your oven to 200 degrees C (390 F).
- Line a sheet pan with baking paper.
- Wash and thoroughly dry the potatoes.Add the potatoes to a large bowl, along with the oil, rosemary and polenta. Season with salt and pepper. Toss well to combine and ensure the potatoes are coated evenly.
- Turn the potatoes onto the sheet pan, ensuring they are evenly spaced.
- Place the potatoes in the oven and roast for 25-40 minutes. (The cooking time will depend on the size of your potatoes.)After 15 minutes, turn the potatoes over and return to the oven until they are golden brown and evenly cooked.
- Put the potatoes in a serving bowl and serve immediately.
