Rosemary potatoes

From The Vegetarian Cookbook

• 1.5 kg potatoes
• 4 tbsp maple syrup
• 2 tbsp olive oil
• handful of rosemary, very finely chopped

Preheat oven to 390ºF/200ºC

Peel and quarter the potatoes, then partly boil in lightly salted water.

Mix the syrup, oil and rosemary in a cup to make a light dressing, then pour over the potatoes and toss to coat.

Spread on a baking tray, and roast for around 35 minutes until golden. Serve hot.