Ingredients
16 petite potatoes
2 teaspoons finely chopped fresh rosemary
32 small sprigs fresh rosemary
Method
- Preheat oven to 200°C (180°C fan forced). Place the potatoes in a baking dish. Spray with oil and sprinkle with finely chopped rosemary. Season well with sea salt and toss to coat.
- Bake in the oven for 40-45 min or until lightly golden and tender.
- To assemble, place 3 sprigs of rosemary in a flower shape on the top of eight of the potatoes. Top with another potato and secure with a toothpick. Insert a further rosemary sprig into the top of each. Serve.
