METHODPreheat the oven to 220°C / fan 200°C / gas mark 7.
There's no need to peel the potatoes - just rinse and dry them before cutting them in half, then toss them in a little olive oil.
Sprinkle with fresh or dried rosemary and crushed rock salt.
Place on a tray and put on the middle shelf of the oven.
Turn half way through cooking. Cook for around 40 minutes until golden and soft in the middle; don't allow them to become too dark.
Serve and enjoy.
There’s no need to par boil or peel these delicious little potatoes before roasting.
Serves: 4
Preparation: 3 mins
Cooking: 40 mins
1/2 bag of Albert Bartlett Apache Potatoes
Olive oil
Sprinkling of rosemary
Crushed rock salt