Rosemary Sea Salted Roast Potatoes

1. Peel and cut the potatoes into large chunks; the bigger the better.
2. Pop onto a steaming tray and steam in the oven until the edges just start to crumble, around 15-20 minutes. You want the middle to still be hard.
3. Allow the potatoes to steam and dry out for 30 mins so there is no moisture left on the potatoes.
4. Heat a tray of vegetable oil in the oven, then before adding your potatoes, shake them in a bowl to ruffle the edges. Carefully put the potatoes in the roasting tray and season with Cornish Sea Salt Flakes.
5. Leave enough space in the tray so the air can circulate around the potatoes, roast at 180°C  on Circulaire for 35-45 minutes, checking every 15 minutes to turn the potatoes.
6. When the potatoes are golden brown all over, finish with a generous pinch of Cornish Sea Salt Rosemary Seasoning and enjoy.

Extra bonus

Don’t throw away the potato skins, drizzle with oil and roast in the oven for 15-20 minutes until golden and crispy. Finish by seasoning them with the Rosemary Sea Salt.