roast potatoes with olive oil, rosemary and garlic


serves 4-6 as a side, hands-on time 20 min, oven time 30-40 min

This is a great recipe. Keep the drained oil for cooking with. It's also great to dip bread into with balsamic vinegar

900g floury potatoes, cut into 2.5cm chunks
2 garlic bulbs, broken into cloves, unpeeled and bruised
300ml olive oil (not virgin)
A few fresh rosemary sprigs
1 tbsp red wine vinegar

1 Heat the oven to 230°C/210°C fan/ gas 8. Parboil the potatoes in salted water until they are pretty well cooked through. Drain carefully by lifting them out with a slotted spoon into a tray. Dry out the potatoes in the oven if necessary before roasting.

2 While the potatoes are parboiling, blanch the garlic cloves in bailing water for 10 minutes, then drain. Heat a heavy-based ovenproof dish or large frying pan with a metal handle that will fit in the oven. Pour in the olive oil and heat on the hob until hot but not smoking. Add the potatoes and season well with salt and pepper. Allow them to soak up and be coated with the oil, but give them the minimum of handling. Add the garlic and tuck in the rosemary sprigs. Transfer to the oven and roast for 30-40 minutes, turning the potatoes from time to time.

3 Drain the potatoes in a colander and allow the excess oil to seep out (this can be used again like dripping). Tip the potatoes into a hot serving dish and spoon over the vinegar to serve.

per serving (for 6) 262kcals, 12.5g fat (1.9g saturated), 4.3g protein, 30.9g carbs (1.6g sugars), trace salt, 4.2g fibre