Rosemary Spuds

Ingredients:

• 1-2 Red skin potatoes per person cut in 1/4 length ways
• 2-3 TBsp olive oil
• 2 sprigs rosemary leaves removed
• Cracked pepper and salt

Instructions:

1. Preheat oven to 180C, while you prepare spuds.
2. Wash and cut spuds.
3. In a large baking dish place all ingredients except the salt, and turn over with your hands to coat everything.
4. Place in oven for 1 hour, turning every 15 minutes to cook evenly.
5. Once cooked sprinkle with salt and turn over with spatula to spread evenly.
6. Ideally served with lamb and a green salad.