Garlic and rosemary are a match made in heaven and when they’re combined with delicious new potatoes you’ve got a match made in heaven! By keeping the skins on and slicing the potatoes you’ll get a nice mix of sticky and chewy potatoes with all the goodness of the skins. These are a great healthy alternative to your usual roast potatoes as you only need a tablespoon of olive or rapeseed oil. If you haven’t tried rapeseed oil before then give it a go. It’s a similar price to olive oil, it’s made in the UK and is rich in omega 3.
- 500g new potatoes, thickly slicked
- 1 sprig fresh rosemary, chopped
- 2 cloves garlic, crushed
- 1 tbsp olive or rapeseed oil
Preheat the oven to 220°C/425°F/Gas Mark 7.
Put the sliced potatoes in an ovenproof dish. Add the rosemary, garlic, oil, salt and pepper and combine well so all the potatoes are coated.
Bake in the oven for 25-30 minutes until the potatoes are soft and golden.
Once cooked, pour over a tin of chopped tomatoes, top with grated cheddar and breadcrumbs and grill for 5 minutes for a quick and easy potato bake.