An easy and irresistable potato side from ” Cook” by Thomasina Miers. To turn into a simple supper dish after cooking top with Taleggio, mature cheddar or brie and pop back in the oven for 5 minutes, then serve with a light green salad.
Ingredients
- 1.5 kg floury or waxy potatoes peeled and cut into 2 cm chunks
- 80 ml standard extra virgin olive oil
- 8-10 garlic cloves peeled but left whole
- grated zest of a lemon
- 8-10 fresh sage leaves roughly chopped
Servings:
Instructions
- Preheat the oven to 220-230 C, Fan 200-210, Gas 7. Put the potatoes into a large pan of cold, salted water and bring to the boil. Simmer for 5 minutes, then drain.
- Pour the olive oil into a roasting tin and heat over a moderate heat with the garlic for about 5 minutes until the garlic has taken on some colour and flavoured the oil. Remove the cloves with a slotted spoon and set aside.
- Toss the potato chunks in the hot oil and add the lemon zest. Roast the potatoes in the oven for about 25 minutes before adding the reserved garlic cloves and sage leaves.
- Roast for another 20 minutes until the potato chunks are fragrant, crisp and golden. Eat at once as side or see introduction.
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