Cosy up your kitchen with these exceptionally delicious roast potatoes. I'm not one to be shy with garlic, sea salt and extra virgin olive oil, and this certainly is the case here. My secret to making these potatoes extraordinary, is to cook them in good quality stock before roasting. Rustic and comforting with a laid back feel, I reccomend serving with a generous dollop of sour cream for dipping.
8 large roasting potatoes
Scant 2 litres of good quality chicken or vegetable stock
1 large lemon, sliced in to wedges
1 bulb of garlic, sliced in half lengthwise
Extra virgin olive oil for drizzling
3 springs rosemary
Pre-heat the oven to 200 C.
Wash the potatoes, and then cut them into 2 cm thick pieces. Cover with good quality chicken or vegetable stock, bring to the boil and simmer until just tender.
Using a slotted spoon, transfer the potatoes to a large roasting dish, along with the garlic and lemon wedges. Drizzle with extra virgin olive oil, and scatter the rosemary on top. Season generously with sea salt and freshly ground pepper.
Roast for 35-40 minutes, or until golden and crisp.
Serves 4 as a side