Every Sunday roast deserves to be accompanied by delicious roast potatoes whether you're serving Roast beef, chicken or pork. This recipe for mini roast potatoes delivers perfect potatoes, but doesn't take as long to cook as traditional potatoes giving you time to have more fun outside the ktichen. Find out how to make them for 8 people:
Peel 2 lbs of potatoes and cut them into small pieces about 2 cm squares.
Bring the potatoes to boil in salted water and simmer for 4 minutes.
Warm 8 tablespoons of olive oil in a baking tin.
Drain the potatoes and transfer them back to the saucepan. Put a lid on the saucepan and give them a really good shake to roughen the edges of the potatoes.
Add the potatoes carefully to the hot oil. Make sure there is no water in the saucepan or it will cause the oil to spit at you.
Season the potatoes with salt and pepper and, if desired, add a sprinkling of fresh or dried rosemary.
Turn the potatoes so that all sides are coated in oil.
Bake for an hour in the pre-heated oven at 350F or 180C. Turn occasionally until the potatoes are crips and brown.
Serve and enjoy!