These beauties are SO GOOD they needed a little more of the limelight ?
Panko-crusted roasties with olive oil, sea salt and rosemary – fluffy centres, unbelievable crispy outsides…need I say more? Just make them, I did last night and they went down a storm a the table!
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INGREDIENTS
3-4 potatoes per person (I used a red-skinned variety; peeled + halved)
2-3tbsp extra virgin olive oil
3tbsp panko bread crumbs
Big pinch of sea salt
Few sprigs of 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/turn them over and add the chopped rosemary. Pop back into the oven for another 25mins or until super golden and crunchy. Serve and enjoy!
