Oven-roasted New Potatoes in Rosemary Vinaigrette

This is an ideal recipe for making use of new potatoes that are getting a bit on the big side.

Serves 6-8

Oven-roasted New Potatoes in Rosemary Vinaigrette

Ingredients
2 lb (900 g) large new potatoes, skins on
1-2 cloves garlic, finely chopped
2 tablespoons fresh rosemary leaves, finely chopped
2 tablespoons olive oil
salt and freshly milled black pepper
Pre-heat the oven to gas mark 7, 425 F (220 C).

Method

Start by scrubbing the potatoes and chopping them into approximately 1 inch (2.5 cm) chunks. Place these in a mixing bowl with some salt and pepper, then add the chopped rosemary, garlic, lemon juice and olive oil. Toss the potatoes around to get them nicely coated with the oil and other ingredients. Arrange the potatoes on a solid, shallow baking tray, in a single layer, then roast on the highest shelf for 30-40 minutes until crisp and golden. Serve straight from the oven.

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