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Wash the potatoes well. If they are large cut to an even size. Dry the potatoes and put in a bowl. Pour on sufficient olive oil to coat the potatoes and then tip onto a baking tray lined with Bake-O-Glide. Sprinkle over a little sea salt and add a sprig of rosemary if liked.
Hang the baking tray on the second set of runners from the top of the roasting oven and roast the potatoes for 40-60 minutes until crisp and cooked through. Serve immediately.
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