Garlic and Rosemary Roast Baby Potatoes
Serves: 4
908g/2lb baby potatoes
2 garlic cloves
a few sprigs fresh rosemary
4 tbsp vegetable stock
coarse salt and freshly ground black pepper
fresh rosemary to garnish
Serves: 4
908g/2lb baby potatoes
2 garlic cloves
a few sprigs fresh rosemary
4 tbsp vegetable stock
coarse salt and freshly ground black pepper
fresh rosemary to garnish
Preheat the oven to 200ºC/Gas Mark 6.
Scrub the potatoes and place in
a large ovenproof casserole.
Peel the garlic and slice thinly. Push in amongst
the potatoes along with sprigs of rosemary.
Spoon over the stock, cover with a sheet of foil and place the lid on
top. Bake in the oven for about an hour or until tender.
Increase the oven temperature to 230ºC/Gas Mark 8. Transfer the
potatoes to a non-stick baking tray using a draining spoon. Season with coarse
salt and black pepper. Bake for a further 10 minutes until lightly golden.
Discard the baked rosemary and replace with fresh rosemary to garnish.
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