Crunchy Rosemary Potatoes - cooking recipe

Ingredients

1 1/2 kg potatoes (peeled and cubed)
3 sprigs rosemary (leaves only)
olive oil (to drizzle)
salt (sea to taste and serve)

Preparation

Preheat oven to 220\u00b0C.
Line a baking tray with foil and then baking paper and spread potatoes on the tray in a single layer and scatter with rosemary leaves and ross with a decent slurp of olive oil until potatoes are thoroughly coated and cover loosely with foil and roast for 20 minutes.
Remove the foil, reduce the oven to 200C and cook for 35 to 40 minutes until golden brown.
Sprinkle with sea salt to serve.