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    Salt and Pepper Crusted Potatoes

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    Salt and Pepper Crusted Potatoes

    These small roasted potatoes are succulent and tasty. Serve them hot in greaseproof and newspaper cones which will also keep them warm and save on washing up.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes to 45 minutes
    • Total time: 45 minutes to 55 minutes 55 minutes

    Serves: 8

    Ingredients

    • 1.4kg Waitrose New Potatoes, rinsed or wiped
    • 6 tbsp olive oil
    • 2 tbsp each Geo Organic Sea Salt and coarsely ground black pepper

    Method

    1. Preheat oven to 220°C, gas mark 7. Halve any large potatoes. The pieces should be big enough for just one or two mouthfuls. Put potatoes in an even layer in one large or two small roasting tins. Drizzle with the oil and sprinkle with the salt and pepper. Shake the pan to make sure all the potatoes are coated with oil and seasoning.
    2. Place the tin in the oven and roast the potatoes for 35-40 minutes or until they are golden brown and tender when pierced with a sharp knife. Shake the tin once or twice during cooking to brown the potatoes evenly.
    3. Serve immediately or turn down the oven to 170°C, gas mark 3, and keep warm for up to 30 minutes.

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    Cook's tips

    If time is short, then cheat and use Waitrose Ready to Cook Rosemary & Garlic Potatoes or Waitrose Frozen Jacket Scallops - thick slices of potato in their jackets that can be oven-cooked.

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