Seasonal local food recipe No.287 – Delia’s oven roasted potatoes with garlic and rosemary

Use the rosemary sprigs in our boxes this week! Delia Smith says: “In keeping with the principle that outdoor eating needs to be gutsy, these little potatoes are just that.”

Serves 4-6

Preparation time: 10-15 minutes
Cooking time: 30-40 minutes

Ingredients
900 g new potatoes
2 Tbs fresh rosemary leaves, finely chopped
1-2 cloves garlic, finely chopped
2 Tbs olive oil
salt and freshly ground black pepper

Method
Preheat the oven to 220°C/Gas mark 7.  Put the oil into a shallow solid roasting tin measuring approximately 40×30 cms.  Wash the potatoes but do not scrape them. Cut the potatoes into cubes of roughly 1.25 cm.  Place them in a clean tea-towel and dry them as thoroughly as you can, then transfer them to a large plate.

Remove the roasting tin from the oven and place it over direct heat – the oil needs to be very hot – then carefully slide the potatoes into the hot oil.  Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go.

Return the tin to the oven and roast fed or 30-40 minutes or until the potatoes are golden-brown and crisp.  Season with salt and pepper before serving,