Ingredients
6 Potatoes (good for roasting variety)
2 rosemary sprigs
1 Tablespoon of sea salt
1 Tablespoon of peppercorns
1 Tablespoon olive oil
Mortar and Pestle
Roast Potatoes
by Agatha Bolla
Directions
1.Peel potatoes and roughly chop, place in a baking dish 2.Take the rosemary, sea salt, peppercorns & olive oil, and place in the mortar and pestle 3.Grind all the ingredients until you get a smooth paste 4.Place the paste over the chopped potatoes using your hands, make sure to cover all the potatoes well. 5.Place in oven for 40 minutes at 180°C - occasionally using tongs to mix the potatoes so that they don't burn or stick. 6.Take out of the oven and serve hot.
The variety is fantastic. Produce is incredibly fresh and the salad leaves are delicious. There is good flexibility to be able to order weekly or on an ad hoc basis.
— Pippa
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