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Ingredients

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Method:


Crispy, zesty and rosemary roasted crushed baby potatoes.

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Preparation

  1. Method:

    1. Pre-heat the oven to 170 °C.
    2. In a pot of boiling water, cook the potatoes until soft, but firm.
    3. Drain the potatoes, then lightly press down on the potatoes until they start to crush and open.
    4. In a roasting tray, add the potatoes, Robertsons Chip & Potato Seasoning, Robertsons Veggie Seasoning, rosemary and lemons. Pour the oil over and massage the potatoes.
    5. Place in the oven for 30 min.
    6. Turn up the heat to 180 °C for 15 min so that the potatoes crisp up.
    7. Squeeze the cooked lemons over the roasted potatoes and serve.
  2. Chef's Tip:

    • The potatoes can be boiled the day before to cut down on time.
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