Ingredients
6 Potatoes (good for roasting variety)
2 rosemary sprigs
1 Tablespoon of sea salt
1 Tablespoon of peppercorns
1 Tablespoon olive oil
Mortar and Pestle
Roast Potatoes
by Agatha Bolla
Directions
1.Peel potatoes and roughly chop, place in a baking dish 2.Take the rosemary, sea salt, peppercorns & olive oil, and place in the mortar and pestle 3.Grind all the ingredients until you get a smooth paste 4.Place the paste over the chopped potatoes using your hands, make sure to cover all the potatoes well. 5.Place in oven for 40 minutes at 180°C - occasionally using tongs to mix the potatoes so that they don't burn or stick. 6.Take out of the oven and serve hot.
My children grew up scrubbing mud off their root veg and knowing where it came from. I credit Foodlife for our strong immune systems. We never get coughs & colds when we are eating this fantastic produce. It lasts ages and tastes so good!
— Vanda Murray
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