These roasted new potatoes are flavoured with garlic and sea salt for a subtle taste boost. Want to try something a little different for your roast dinner? This recipe is so simple and transforms classic new potatoes into roast dinner favourites. How about serving these crispy skinned potatoes with fresh steamed greens like broccoli, and some tender meat like pork or lamb. A portion of these potatoes works out at only 137 calories per serving. Make sure you don’t waste any leftover potatoes – save them for the following morning, crush and fry in a bit of butter on a pan add some whisked eggs and you’ve got yourself a mouth-watering Spanish omelette-style breakfast.
- 500g (1lb) baby new potatoes, washed
- 3 cloves garlic, unpeeled
- 2 tbsp olive oil
- 2 level tsps sea salt
Set the oven to Gas Mark 6 or 200°C (it should be on anyway, cooking the chicken).
Put the potatoes into a roasting tin. Add the garlic cloves. Drizzle with olive oil and sprinkle with salt. Wearing oven gloves, put the roasting tin in the oven and roast for 20 mins. Again, wearing oven gloves, remove the tin from the oven. Turn the potatoes, to help them brown evenly, and cook for another 15 mins, until they’re golden and crispy.
Give the potatoes an extra kick by sprinkling with a pinch of chilli powder and paprika before cooking.