Ingredients
Littleseed Cold Pressed Rapeseed Oil, or try our Potato Wedges Oil for extra flavour!
6-8 medium potatoes
2 tbsp plain flour, seasoned with salt and pepper
Few sprigs of rosemary
Salt
Method
Pre-heat your oven to 220C. Peel (or not!) and halve the potatoes, boil for 5-6 minutes to part cook them. Drain and toss in the seasoned flour.
Remove the potatoes from the flour and toss in lots of oil. Fry on the hob for a few minutes until the edges are crisp then transfer into a roasting tin. Sprinkle with some salt and pop in the rosemary springs. Cook for about 30 mins or until golden brown.
See their full range of fabulous oils here (we’ve tested them here at STAG HQ and were so impressed)
