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  • Lemons (cut into quarters) 116.0 g
  • Fresh rosemary (finely chopped) 10.0 g
  • Potatoes (baby) 1.4 kg
  • Sunflower oil 50.0 ml
  1. Method:

    • Pre-heat the oven to 170 °C. In a pot of boiling water, cook the potatoes until soft, but firm.
    • Drain the potatoes. Then lightly press down on the potatoes until they start to crush and open.
    • 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.
    • Place in the oven for 30 minutes.
    • Turn up the heat to 180 °C for 15 minutes so that the potatoes crisp up.
    • Squeeze the cooked lemons over the roasted potatoes and serve.