Rosemary and Black Pepper Hassle Back Potatoes
12 Small Roasting Potatoes
2 tbsp Vegan Margarine
2 tbsp Olive Oil
1 tbsp Coarse Ground Black Pepper
½ tsp Rosemary, chopped
Fresh Rosemary Sprigs, to garnish
Sea Salt, to taste
Pre-heat the oven to 200°C: 400°F: Gas 6.
Peel the potatoes and cut in half lengthways so they sit flat.
Slice into each one ¾ of the way through at 5mm intervals keeping them joined at the base.
Place the potatoes in a saucepan with cold water. Bring to the boil and simmer for 5 minutes.
Remove the potatoes from the saucepan and drain.
Melt the margarine in a baking tray with the oil.
Add the rosemary, salt and black pepper to the mixture.
Place the potatoes into the tray, cut side up, and spoon over the mixture, coating well.
Roast in the centre shelf of the preheated oven for 30 minutes, or until golden and crispy.
Garnish with fresh rosemary.
Serves 6
[Vegan]
Hassle backs - the secret to extra crispy roasties. Once you’ve tried them this way, nothing else will hit the spot!
Copyright: The Vegetarian Society from New Traditions booklet which can be ordered free by calling 0161 925 2000
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