Rosemary potatoes

This is a super easy dish that is always a success! I adore the aroma of the rosemary lingering in the kitchen while it is roasting in the oven.

You will need:

1 kg peeled potatoes cut into wedges (always make 25 % more than you would think normally, because everyone will want a second helping and even if there  is some left, there will  be a fight over them the next day :o))

Rosemary (if you have fresh, that’s the best. Cut the leaves into small pieces with a pair of scissors)

Salt, olive oil

Boil some water and cook the potatoes for 5 minutes. Sieve it (You may want to keep the potato water to use it later in making bread or pizza dough. It aids rising very well). Then transfer it into a dish in which you will roast them. Pour oil over it, season with salt and rosemary, mix very well, and roast for 25-30 minutes on 200 degree Celsius turning them once about half time through. I love it with salad and a small spoonful of veganese.