400 g of potato balls (about 15 pieces)
⅓ cup of Soya Sunflower Oil (85 ml), plus a little for greasing
6 sprigs of rosemary
Salt and black pepper, to taste
Make thin vertical cuts in the potatoes, about 3 mm apart, taking care not to cut all the way through.
Put the potatoes in a baking dish, greased with Soya Sunflower Oil.
Place in a baking dish greased with Soya Sunflower Oil. Season with salt and black pepper. Brush half of the Soya Sunflower Oil over the potatoes. Cover with aluminum foil and bake in the oven (180 °C) for about 25 minutes, or until the potatoes are tender. Remove the foil, brush with more Soya Sunflower Oil and sprinkle with rosemary.
Increase the oven to 220 °C and bake until the potatoes are golden brown, brushing with oil every 10 minutes. Serve afterwards.
