A crisp, golden side dish that pairs beautifully with roast beef. These roasted new potatoes are fragrant with garlic and rosemary, and finished with a hint of lemon for brightness.
INGREDIENTS
750g new potatoes, halved if large
2–3 tbsp olive oil
3 garlic cloves, lightly crushed
2–3 sprigs fresh rosemary
Flaky sea salt
Freshly cracked black pepper
½ lemon, for squeezing
METHOD
Preheat your oven to 200°C fan-assisted (210°C conventional).
Place the halved new potatoes in a saucepan of salted water, bring to a boil, and cook for 6–7 minutes until just starting to soften. Drain and let steam-dry for 1–2 minutes.
Tip the potatoes into a roasting tin. Add the olive oil, garlic cloves, and rosemary sprigs, then season generously with salt and pepper. Toss everything together to coat evenly.
Spread the potatoes out in a single layer and roast in the oven for 30–40 minutes, turning once, until golden and crisp on the edges.
Remove from the oven and drizzle with a little squeeze of lemon juice just before serving.
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Sides:
Sliced rump roast with pan juices.
Greek salad with tomatoes, cucumber, olives, and feta.
