1 kg Kennedy’s Roosters, cut into quarters
3/4 tsp sea salt
1/4 tsp ground black pepper
2 tbsp fresh Rosemary
2 tbsp olive oil
Roasted Rosemary Potato
Preheat over to 200°C. There’s no need to peel the potatoes – just rinse and dry them before cutting them into quarters. Toss potatoes in a little olive oil. Sprinkle with fresh or dried rosemary, salt & pepper.
Place on a tray and put on the middle shelf of the oven. Turn half way through cooking. Cook for approx. 30 minutes until golden brown and tender. Do not allow to become too dark. Serve and enjoy.