Peel and chop the potatoes into roughly 3 – 4 cm chunks
Add to a large pan and bring to the boil. Boil for up to 5 minutes but no longer
Drain and rinse with cold water. This opens up the potatoes edges to give a lovely crispy finish when roasted.
Add the rinsed potatoes to a large bowl. Add 1 tablespoon of the oil, flour, lemon juice, rosemary, salt and pepper and stir to get each potato swell covered.
Add the other tablespoon of oil to your roasting tin to coat the bottom of the tin before adding the potatoes to a pre heated oven at 180 – 200 degrees.
Stir the potatoes every 15 minutes to check how they’re doing and ensure each side is roasting evenly.
Once golden brown and cooked through, serve with the rest of your roast dinner. Or even have them on their own with a bit of gluten free gravy! Delicious!