Ingredients
Instruction
• Cut in small pieces (we like about 2cm squared)
• Boil for 20 minutes
• Drain and let sit for ten minutes
• Put potatoes in a plastic bag with 2 tablespoons of EVOO
• Add rosemary sprigs to taste
• You can also add garlic or onion salt or chicken salt and/pepper (We don’t use salt)
• Shake the bag vigorously and the place the potatoes on an oven tray with baking paper
• Bake for 45 minutes at 190 until crispy to taste
