If you’re cooking a smaller Christmas dinner than normal, then why not take the time to prepare these delicious looking spuds… they are much easier than you’d think.
Ingredients: (To serve 4-6 people)
- 1kg small potatoes, washed
- Olive oil
- Generous sprig of rosemary, leaves finely chopped
- 4-6 cloves garlic, peeled & finely chopped/crushed
- A knob of butter
Method:
Preheat the oven to 200c- Prepare your potatoes – place a potato between 2 wooden spoon handles as pictured, and finely slice (pound coin thickness) until the knife hits the spoon handles
- Put the potatoes in a roasting pan, and generously drizzle with olive oil (try and get it in between the slices). Season well with sea salt and crushed black pepper.
- Pop the potatoes in the oven for 1 hour. After 40 minutes, check them and make sure they are well coated in the olive oil (you can use a pastry brush to give them a little dab). As they cook, the slices will open out a bit, and if they are well coated should crisp up quite well.
- After they’ve been in the oven for an hour and they are nearly done, turning crispy and golden, put a pan on a medium heat and melt the butter. Add the garlic and cook for a couple of minutes. Add the rosemary, and then pour this delicious buttery mixture all over the potatoes when they come out of the oven.