Pembs Earlies roasties, with rosemary and Halen Môn sea salt

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Very simple, very Welsh: tiny roast potatoes sparkling with pure Halen Môn sea salt and sprinkled with rosemary.

Serves 4-6

Ingredients

1kg Pembrokeshire early potatoes

2 tbsp fresh rosemary, roughly chopped

3-4 tbsp olive oil

2 tsp Halen Mon sea salt

Method

Heat the oven to 200°C/fan 180°C/gas 6. Put the potatoes in a roasting tin, cutting the larger ones in half. Pour over the olive oil and rub all over the potatoes until all are coated before sprinkling over the rosemary and seasalt.

Roast for 40 minutes until tender and crisp and serve with a lovely rack of Welsh lamb. Perfection. Please drop us a line to let us know what you think of this recipe and we’ll send you a Blas Y tir apron in return.

 

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