Mini Rosemary Roasted Potatoes
These mini Rosemary Roasted Potatoes are crispy, crunchy and quicker to cook than conventional roast potatoes. Good with pretty much everything.
- 4 medium - large potatoes peeled and cut into 3cm cubes.
- 3 Tablespoons olive oil duck fat or pork lard.
- 2 Tablespoons finely chopped fresh rosemary
- Salt & pepper
For the potatoes
Place all of the ingredients, including olive oil if using, into a large bowl.
Season generously with salt & pepper.
Toss well, ensuring that the potato cubes are covered in rosemary.
Spread the potato cubes evenly over a shallow baking tray. If using duck/pork fat, remove the hot tray from the oven and toss the potatoes in the melted fat. Be careful as the hot fat may spit.
Bake the potatoes for 40 - 50 minutes, stirring occasionally, until golden brown and crispy.