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Rosemary Roasties

Rosemary Roasties, Serves 4


  • 1 ½ kg potatoes (I use baby potatoes with the skin)
  • 4 tablespoons maple syrup or sweetener
  • 4 tablespoons olive oil
  • 3 large sprigs rosemary, very finely chopped (about 2 teaspoons chopped leaves)


  1. Preheat oven to 200C°.
  2. Peel the potatoes, cut into small chunks. Put into boiling salted water, return to boil and cook until beginning to soften. The inside should still be slightly firm. Drain.
  3. Mix the remaining ingredients together in a large bowl. Tip in the cooked potatoes (which can be hot or cold) and gently toss them in the dressing.
  4. Tip the coated potatoes, and any remaining dressing, onto a large non-stick baking tray and spread out into a single layer. Bake for about 30 minutes until a golden colour, when they will be slightly crispy. Cook for longer if you want them crispier.

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