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Black Pepper & Rosemary Hassle Back Pota




Source of Recipe


Shell - Copyright The Vegetarian Society 2005


Recipe Introduction


Black Pepper & Rosemary Hassle Back Potatoes
Hassle backs - the secret to extra crispy roasties. Once you've tried them this way, nothing else will measure up!


List of Ingredients




12 small roasting potatoes
2 tbsp vegan margarine
2 tbsp olive oil
1 tbsp coarse ground black pepper
to taste sea salt
1/2 tsp rosemary chopped
to garnish fresh rosemary sprigs

Recipe



1. Preheat the oven to 200C/400F/gas mark 6.
2. Peel the potatoes and cut in half lengthways so they sit flat.
3. Slice into each one ¾ of the way through at 5mm intervals keeping them joined at the base.
4. Place the potatoes in a saucepan with cold water. Bring to the boil and simmer for 5 minutes.
5. Remove the potatoes from the saucepan and drain.
6. Melt the margarine in a baking tray with the oil. Add the rosemary, salt and black pepper to the mixture.
7. Place the potatoes into the tray, cut side up, and spoon over the mixture, coating well.
8. Roast in the centre shelf of the preheated oven for 30 minutes, or until golden and crispy.
9. Garnish with fresh rosemary.
Copyright The Vegetarian Society 2005