Tuscan rosemary potatoes

Method

• 1
  Preheat oven to 100°C. Heat the oil in a 20cm (base measurement) heavy-based non-stick frying pan over medium heat.
• 2
  Add half the potato to the pan and cook, turning often, for 10 minutes. Add half the rosemary and cook for a further 8-10 minutes or until the potato is crisp and golden. Use a slotted spoon to transfer to a baking tray. Place in the oven to keep warm.
• 3
  Add extra oil to the pan. Repeat with the remaining potato and rosemary.
• 4
  Season with sea salt flakes. Transfer to a serving dish and serve immediately.