PANKO-CRUSTED ROAST POTATOES WITH ROSEMARY: Happy Sunday foodies! Whilst you’re …

PANKO-CRUSTED ROAST POTATOES WITH ROSEMARY:
Happy Sunday foodies! Whilst you’re all enjoying your roasts may I take a moment to remind you of THESE BEAUTIES? I didn’t think the roast potato could get any better, but I guarantee you won’t go back once you’ve tried these! ?
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INGREDIENTS
3-4 potatoes per person (I used a red-skinned variety; peeled + halved)
2tbsp extra virgin olive oil
3tbsp panko bread crumbs
Big pinch of sea salt & pepper
Fresh rosemary (chopped)
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METHOD
1 – pre-heat oven to gas mark 6 (200C) then parboil the potatoes for a little longer than usual; around 12mins. Drain and rough up the edges.
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2 – chuck them on a sheet pan and toss them around in the extra virgin olive oil, salt, pepper and panko breadcrumbs. Pop in the oven for around 25mins.
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3 – give the potatoes a little jiggle and add the chopped rosemary. Pop back into the oven for another 15mins or until super golden and crunchy. Serve and enjoy!