sauce: https://pescetarian.kitchen/roast-potatoes-recipe/#

INGREDIENTS 900g King Edward potatoes 2 Sprigs of rosemary 40ml Vegetable oil Pinch of salt Pinch of black pepper METHOD

Preheat the oven to 400 degrees Fahrenheit / 200 Celsius. Peel the potatoes and cut them into rough 2-3 inch cubes. Add them into a large, deep baking tray. Take one of the sprigs of rosemary and pull of the leaves. Using a sharp knife, finely chop the leaves and sprinkle them into the baking tray over the cut potatoes. Add the salt, pepper and oil to the baking tray and mix everything together well using your hands. You'll want to make sure that all of the potatoes have a light coating of oil on them. Distribute the potatoes evenly within the tray (try not to stack them on top of each other), place the other sprig of rosemary into the tray and then add it to the oven. Leave in the oven for 25 minutes and then take them out. Once removed, lightly crush down the potatoes with a potato masher - this will make sure that all of the oil is absorbed into the potatoes. Now add the tray back into the oven for a further 25 minutes. Once cooked, remove the tray from the oven and leave the potatoes to sit for 2 minutes before serving out.