this months recipes

Really Garlicky Oven-roasted Potatoes
11 April 2003

This recipe is so simple, you don’t even need to peel the potatoes!
If you are not using really garlicky butter, substitute with 90g butter and 3 fat cloves of garlic (crushed)
Serves 4-6
2lb (900g) unpeeled large new potatoes, King Edward or Maris Piper are best.
1 x 100g tub really garlicky butter, or as above
2 tbsp olive oil
1 tbsp fresh rosemary, finely chopped
salt and fresh black pepper
Pre-heat the oven to gas mark 7 or 220ºC
Scrub the potatoes, but don’t scrape the skins off, then cut them into pieces, roughly 1 inch cubes and dry them in a tea towel.
Heat the really garlicky butter and olive oil together in a large roasting tin until sizzling, then carefully slide in the potatoes and stir them so they are all coated in the garlicky buttery mixture. Stir in the rosemary and salt and pepper and put the tin back into the hot oven and roast for 30-40 minutes. Give them a stir around half way through cooking so they crisp up well on all sides.

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