Image by Ben Dearnley
Ingredients (5)
- 80ml (1/3 cup) olive oil
- 1kg potatoes, peeled, cut into 2cm pieces
- 2 tbsp fresh rosemary leaves
- 1 tbsp olive oil, extra
- Sea salt flakes
Method
- Step 1 Preheat oven to 100°C. Heat the oil in a 20cm (base measurement) heavy-based non-stick frying pan over medium heat.
- Step 2 Add half the potato to the pan and cook, turning often, for 10 minutes. Add half the rosemary and cook for a further 8-10 minutes or until the potato is crisp and golden. Use a slotted spoon to transfer to a baking tray. Place in the oven to keep warm.
- Step 3 Add extra oil to the pan. Repeat with the remaining potato and rosemary.
- Step 4 Season with sea salt flakes. Transfer to a serving dish and serve immediately.