Serves 4

METHOD

Pre-heat oven to around 180 deg.
Peel potatoes and cut into even sized chunks.  Rinse and put into a pan of salted cold water. 
Bring to the boil and then turn down to simmer for around 8 minutes, until just tender. 
Drain in a colander and leave to steam for a couple of minutes. 
Rough them up a little to create a fluffy jacket and then tip into your roasting tin. 
Drizzle with olive oil and season with sea salt. 
Make sure they're coated in oil before putting in the oven for 30 minutes.  
Add a couple of sprigs of rosemary and return to oven for around 15 minutes, or until they've reached favourite shade of golden. 

Tip into serving dish, sprinkle with Mediterranean Walnut CRUM and enjoy! 

All the savoury CRUMS love roasties - let us know which one is your favourite!