Thursday, 4 August 2011
It takes all sizes
I am sharing this post with Wendy at Greenish Thumb who is hosting Garden to Table this season.
4 – 6 medium new potatoes, sliced in half
1 bulb of garlic
140ml olive oil
1 large red onion
Sprig of rosemary
Do not peel the potatoes, but split them in half length ways. With a small, sharp knife, criss-cross the flesh with slashes without cutting the skin. Put the potatoes in the roasting tray along with the cloves of garlic and scatter them around them. Pour the olive oil over the potatoes and place in an oven preheated to gas mark 7. Trim the base of the onions, peel them if you wish, and slit them in quarter, keeping intact at the root. Add these to the potatoes after they have been cooking for 10 minutes and distribute the rosemary around them. Make sure the potatoes are face up and then baste all the ingredients with the sizzling oil and put back in the oven to cook for 15 - 20 minutes or until potatoes are golden brown. Remove the sprig of rosemary and serve immediately. Adapted from No Place Like Home by Rowley Leigh.