Serves 4
Vegan
Ingredients:
1 ½ kg potatoes
4tbs maple syrup
4tbs olive oil
3 large sprigs rosemary, very finely chopped (about 2tsp chopped leaves)
Method:
1.
Preheat oven to 200C° / 400F° /
Gas mark 6
2. Peel the potatoes, cut into small chunks. Put into boiling salted
water, return to boil and cook until beginning to soften. The inside
should still be slightly firm. Drain.
3. Mix the remaining ingredients together in a large bowl. Tip in the
cooked potatoes (which can be hot or cold) and gently toss them in the
dressing.
4. Tip the coated potatoes, and any remaining dressing, onto a large
non-stick baking tray and spread out into a single layer. Bake for about
30 minutes until a mottled golden colour, when they will be slightly
crispy. Cook for longer if you want them crispier.
© The Vegetarian Society – (recipe
created by the Cordon Vert cookery school) www.vegsoc.org.
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