Ingredients

• Wicklow Rapeseed Oil with Garlic
• 6-8 medium potatoes
• 2 tbsp Plain Flour, seasoned
• A handful of fresh Rosemary sprigs, chopped
• Salt

Instructions

1. Pre heat your oven to 220C. Peel and halve the potatoes, boil for 5-6 minutes to part cook them. Drain and toss in the seasoned flour.
2. Remove the potatoes from the flour and toss in lots of Rapeseed oil with garlic. Fry on the hob for a few minutes until the edges are crisp then transfer into a roasting tin. Add the rosemary and sprinkle with salt. Cook for about 30 mins or until golden brown.