roast potatoes

Poppy bakes...

1. Preheat oven to 190ºC.
   
   
2. Add
   1.5kg Royal Blue potatoes, peeled, chopped, rinsed to a large saucepan.
   
   
3. Cover with
   filtered water and
   pinch of celtic sea salt; and parboil for 8 minutes.
   
   
4. Drain into a colander to steam dry for 3 minutes.
   
   
5. Shake colander to fluff up potatoes and place on a baking tray.
   
   
6. Drizzle
   coconut oil over and season with 
   celtic sea salt and cracked black pepper, toss to coat and roast for 30 minutes. (You can pause before roasting and pop in fridge until ready to cook).
   
   
7. Using a potato masher, squash each potato.
   
   
8. In a small bowl stir together
   3 tablespoons coconut oil,
   bulb of garlic, smashed,
   splash of red wine vinegar and
   bunch of rosemary and pour over potatoes, putting back in the oven for another 40 minutes.