These roasties work as a side dish for Sunday lunch, but you can use cranberry sauce for a more Christmas dinner flavour.
Ingredients
- 1500g potatoes cut into chunks
- 4 tbsp maple syrup or cranberry sauce
- 4 tbsp olive oil
- 3 large sprigs rosemary very finely chopped
Method
- Preheat oven to 200C/gas mark 6.
- Put the potatoes into boiling salted water, return to the boil and cook until beginning to soften. The inside should still be slightly firm. Drain.
- Mix the remaining ingredients together in a large bowl. Tip in the cooked potatoes (which can be hot or cold) and gently toss them in the dressing.
- Tip the coated potatoes, and any remaining dressing, onto a large non-stick baking tray and spread out into a single layer. Bake for about 30 minutes until a mottled golden colour, when they will be slightly crispy. Cook for longer if you want them crispier.
