1kg (2 1/4 lb) red potatoes cut into quarters
2 tablespoons olive oil
Castillo de Canena Oak Smoked Arbequino Olive Oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rosemary, crushed
1.Place potatoes in a large roasting tin and toss with oil, salt, pepper and rosemary until evenly coated. Spread out potatoes in a single layer.
2.Bake in preheated oven for 20 minutes, stirring occasionally.
3.Finish it with Castillo de Canena Oak Smoked Arbequino Olive Oil