Rosemary Potatoes

Another good vegetable dish to accompany a barbecue. Simplicity itself and great if you happen to have a rosemary bush in the garden.

Several large pre-washed potatoes
Oil (I used grapeseed oil)
Maldon sea salt
Freshly ground pepper
Several sprigs of rosemary
Balsamic vinegar

Give the potatoes another rinse and check them over, removing any blemishes. Dry them and cut in half lengthwise then into chunks. Place in an oiled roasting pan and drizzle over some more oil and give them a brisk shake to coat them all over.

Sprinkle with Maldon sea salt and finely chopped rosemary leaves. Be generous with the rosemary. You can also sprinkle on other flavourings - ground cumin is a good choice. Some Dukkah mix is another option.

Pre-heat the oven to 200C and cook the potatoes, turning them over once or twice, for about 35 minutes. They will become golden brown. Check with a fork or knife tip to see if they are tender.

When they are ready, empty into a serving bowl and sprinkle in a little Balsamic vinegar and a grind of pepper.