650 g Nugget Potatoes, whole
2 Sprigs Rosemary leaves
2 Tbsp Olive Oil
1 Tbsp Unsalted Butter
Maldon Sea Salt
Boil the potatoes in a large pot of salted water until just tender, about 15 to 20 minutes. Drain and refrigerate the potatoes overnight.
Preheat the oven to 425˚F (220˚C).
Cut the potatoes into halve or quarter (make sure they are uniform sized). Toss the potatoes with olive oil, rosemary, and sea salt.
Arrange the potatoes in a single layer-baking pan. Scatter the butter on top of the potatoes. Bake for about 35 minutes; turn once or twice until the potatoes are crispy and golden brown in color. Remove from the oven and drain on paper towel. Season the potatoes with sea salt, if desired. Serve warm.