Entered for ZWT, from Olivado website, but modified to parboil potatoes prior to roasting. Avocado oil is from NZ. This recipe may be used for all roast vegetables. Do not use a russet potato.

Ingredients

4 serv.

g medium floury potatoes (1 2/3 lb, or 6 oz/175 g each, using Maris Piper or King Edward or Yukon Gold or red-skinned potatoes)750 g
cup extra virgin avocado oil↗1⁄4 cup
teaspoon fresh rosemary leaves or 1/2 teaspoon dried rosemary leaves↗1 teaspoon
salt, to taste↗
pepper, to taste↗

Step-by-step instructions

1
Preheat oven to 190C/375F/Gas mark 5, or for convection cooking: 170C/350F.
2
Peel potatoes and cut in half. Put in a pan of salted cold water. Bring to the boil and simmer for 7-8 minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly using a colander, then shake the potatoes around a little in the colander until the outsides are roughened.
3
Place in roasting pan, sprinkle with avocado oil, rosemary. Season with salt and pepper. Cook in oven at 190C/375F until golden crisp, about 45-60 minutes.

Source: food.com

Original recipe ↗

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