serves 4
1 lb (500 g) small fingerling potatoes,
halved lengthwise
1⁄4 cup (2 fl oz/60 ml) olive oil
Leaves from 4 fresh rosemary
sprigs, minced
Salt and freshly ground pepper
3 cloves garlic, thinly sliced
Preheat the oven to 400°F (200°C).
Place the potatoes in a bowl. Add the oil
and rosemary, sprinkle generously with salt
and pepper, and turn the potatoes to coat
with the seasonings. Arrange the potatoes
in a single layer on a rimmed baking sheet.
Roast the potatoes for 10 minutes. Stir
the potatoes and roast for 10 minutes more.
Scatter the garlic over the potatoes and roast
until the potatoes are golden brown and
tender when pierced with a knife, about
10 minutes. Transfer to a platter, season
with salt, and serve.

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