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.
|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).|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
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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