Fluffy Rosemary Roast Potatoes
Serves 4
INGREDIENTS:
1 kg potatoes (Maris Pipers or King Edwards), peeled
100g butter, melted
1 tablespoon of fresh rosemary, finely chopped
sea salt and freshly ground black pepper
METHOD:
1. Preheat the oven to 200° C or Gas Mark 6.
2. Cut the potatoes in half or in quarters if they are very big: they should all be similar in size. Put them into a saucepan of cold salted water, you only need a small amount of water to allow them to the steam. Bring to the boil and cook for 8-10 minutes then drain at set aside.
3. Place the butter in a frying pan over a medium heat. Once the butter is melted, tip the potatoes in to the pan, and use a spoon to move them around the pan so they get evenly browned, about 3 minutes. Using a potato masher give each potato a gentle squish, and then add in the chopped fresh rosemary, season with salt and pepper and toss them for a couple of minutes. You can do all of this stage the day before, and then finish them off in the oven before you serve as below.
4. Transfer them to a roasting dish and roast in the pre-heated oven for 20 minutes.
