Roast Potatoes

by Agatha Bolla
Roast Potatoes

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

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.

It is wonderful to have such good quality vegetables delivered to the door each week and I am full of admiration for Martin for developing an enterprise which benefits so many people and the land.

— Phillipa and David, Crookesmoor

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