Rosemary and garlic roast baby potatoes

Name: Rosemary and garlic roast baby potatoes
Total time: 50 min
Cuisine: British
Ingredients: 800g baby potatoes; 2 tbsp rapeseed oil; 4 garlic cloves, unpeeled, squashed; 3 sprigs fresh rosemary; 1 lemon, zest and juice; 1 tsp black pepper

Crisp, golden baby potatoes with lots of rosemary and garlic, no salt needed.

Time50 min
LevelEasy
Costabout £0.55 a head
Oven210°C (190°C fan)

4 servings

Ingredients

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800 gbaby potatoes
2 tbsprapeseed oil
4garlic clovesunpeeled, squashed
3sprigs fresh rosemary
1lemonzest and juice
1 tspblack pepper

Method

1
Heat the oven to 210°C (190°C fan). Put a large roasting tin in to heat.
2
Halve any large potatoes. Boil for 8 minutes, then drain and shake them in the colander to roughen the edges.
8 min
3
Tip the potatoes into the hot tin with the rapeseed oil, garlic, rosemary and black pepper. Toss well.
4
Roast for 35 minutes, turning once, until crisp and deep golden.
35 min
5
Finish with the lemon zest and juice. The garlic cloves can be squeezed out of their skins at the table.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.