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
(9 votes)
Cook: 50 Mins
Serves: 6
Nutritional Information
Each 171g serving contains
Energy
652kj
156kcal
652kj
156kcal
8%
Fat
3.8g
3.8g
Low
5%
5%
Saturates
0.3g
0.3g
Low
2%
2%
Sugars
2.1g
2.1g
Low
2%
2%
Salt
0.02g
0.02g
Low
<1%
<1%
of your reference intake.
Typical energy values per 100g:
381kj/91kcal
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.