ROSEMARY ROASTIES

(These unusual roast potatoes use far less fat than traditional roast potatoes, and because they still have their skins they not only absorb less oil, but have more flavor too.)

Serves 4 – 6

Ingredients:

            2 lbs. 4 oz. small red potatoes              

            2 tsps. Walnut or sunflower oil

            2 Tbsps. fresh Rosemary Leaves

            Salt and paprika

Procedure:

1.  Preheat the oven to 225^o C or 475^oF/ Gas 7.  Leave the potatoes whole with the peal on, or if large, cut in half.  Place the potatoes in a large pan of cold water and bring to the boil.  Drain well.

• Drizzle the walnut or sunflower oil over the potties and shake the pan to coat them evenly.

• Tip the potatoes unto a shallow roasting pan.  Sprinkle with Rosemary, salt and paprika.

• Roast for 30 minutes or until crisp.  Serve hot.