|per 100 g||Total Recipe|
|Gross weight||100 g||1502 g|
|Energy||440 kJ / 106 kcal||6607 kJ / 1583 kcal|
|Sat. fat||1 g||8 g|
|Unsat. fat||3 g||37 g|
|Fibre||3 g||34 g|
|Salt||265 mg||3969 mg|
1.4 kgnew potato / baby potato
55 mlOlive oil
10 gSea salt
2 gPepper, black
1.5 kgTotal recipe weight
Heat the oven to 220c / 428f
Wash the baby potatoes cut them into long even wedges. If you like a smaller size better you can reduce the wedges to cubes.
Place the baby potatoes on a flat oven tray, do not stack them, make sure you have one layer so that you roast everything evenly.
Crush the garlic and the fresh rosemary to release the flavours and add to the potatoes. Mix well and sprinkle olive oil until the potatoes are coated in oil.
Add part of the salt and pepper and mix the ingredient well.
Roast in the oven at 220c / 428f for 15 to 25 minutes, you may need tot turn the potatoes once or twice but don`t over do it you`ll lose the heat you need to roast.
Finally remove from oven and season with salt and pepper to taste mix / turn the potato`s over and remove the garlic skin.
Your roast potatoes are ready to serve.