VEGGIE RECIPE

Rosemary fried EVOO potatoes

INGREDIENTS

1 cup Cobram Estate EVOO (or more if needed)
500 g kipfler potatoes, washed and left whole
3 rosemary sprigs
sliced garlic (optional)
salt

Equipment:
Charcoal barbecue with smoking chips (preferably whiskey flavour)
Large cast-iron frying pan

- Feeds 4 -

HOW TO MAKE IT

1. Heat your charcoal barbecue for at least 15–30 minutes before you start to cook. You want the grill to be sizzling hot.

2. Cook potatoes in a pot of boiling water until soft, drain the excess water.

3. Put the poates in a frying pan over the fire and add some olive oil, salt, garlic and thyme. Fry for 10-15 minutes, smashing them with a fork so they get crispy. 

   Serve as a side.