Recipes
Recipes

Roast potatoes with garlic and rosemary

Crisp on the outside, fluffy inside - and packed with flavour

Crisp on the outside, fluffy inside - and packed with flavour

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(9 votes)
Cooking Time

Cook: 50 Mins

Cooking Time

Serves: 6

Nutritional Information

Each 171g serving contains

Energy
652kj
156kcal
8%
Fat
3.8g
Low
5%
Saturates
0.3g
Low
2%
Sugars
2.1g
Low
2%
Salt
0.02g
Low
<1%
of your reference intake.
Typical energy values per 100g:
381kJ/91kcal

Ingredients

1kg Grower’s Selection British Baby Potatoes

2tbsp rapeseed oil

2tsp dried rosemary

2 cloves garlic, slightly crushed with your palm

Method

1
Cut any larger potatoes in half but leave the small ones whole. Put on a roasting tray with the oil, rosemary and garlic. Toss to coat.
2
When the lamb (search for 'Lamb with apricot stuffing') has been roasting for 1 hr, put the tray of potatoes into the oven to cook alongside it for 30 mins.
3
After removing the lamb, increase the oven to 220C/ 200C Fan/Gas 7. Stir the potatoes then roast for 15 mins to crisp the skins.

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