Page title and description

Sticky roast garlic and rosemary new potatoes
Sticky roast garlic and rosemary new potatoes
Ingredients
- 3 garlic bulbs
- olive oil
- 800g new potatoes
- few good sprigs rosemary
- 50g butter
- 2 bay leaves
- salt and pepper
Method
Prep time:
5 min
PT5M
Cooking time:
1h
PT1H
-
Step 1
Preheat oven to 190°C/Gas 5. -
Step 2
Cut the top 1cm from each bulb of garlic, sit them in a small snug-fitting oven dish, cover with a slug of oil and a pinch of salt, add a dash of water. -
Step 3
Give them a good mix and arrange them so that the cut tops are facing upward, cover tightly with foil and bake at for 30-45 minutes or until the flesh is soft and turning golden brown. Allow to cool and squeeze the flesh from the skins. -
Step 4
Meanwhile cut the spuds to roasting size and bring to the boil in well-seasoned water with the bay. Boil till just soft. -
Step 5
Drain and transfer to a hot roasting tray, oil and season lightly. Roast until golden and rustling. -
Step 6
Add a generous sprinkle of roughly chopped rosemary, a 50g lump of butter and large spoonful of roasted garlic. Mix well so that the garlic coats the spuds and slide back in the oven for a further 5 minutes. Check the seasoning and serve.