ROAST NEW POTATOES WITH LEMON AND ROSEMARY

These potatoes are to die for!! I could eat them everyday! I make this recipe about twice a month. It's so simple and yet so moreish!! It takes the same time to cook so I put the chicken and potatoes in a fan-forced oven, but in different baking dishes. 😋😍

INGREDIENTS:

1 kg washed new potatoes
olive oil
juice of 1 lemon
6 fresh rosemary sprigs
Sea salt flakes

METHOD
Preheat oven to 180C fan-forced.
Put the potatoes in a large pan of cold water and bring to the boil. When the water is boiling, cover the pan with a lid and remove from the heat.
Allow to sit for 15 minutes, then drain.

If you have the time, let the potatoes cool in the strainer for about 20 minutes after they have been boiled. The steam evaporates and that helps the potatoes to crisp more easily. I use a pestle to smash them once they have been boiled. That also helps to make them crispier.

Put the boiled potatoes on a baking tray and with the back of a large spoon or a pestle, lightly crush each potato until it just begins to split.

Drizzle the potatoes with the olive oil and lemon juice, then add the rosemary and a generous sprinkle of sea salt.
Bake in the oven for 40 minutes or until crisp and golden brown.
Turn them over half-way while they are cooking.

Serves 4-6

Serve with the Marinated chicken with mustard and thyme.

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