Rosemary roast potatoes with olives and garlic


1kg Jersey Royals, halved, or quartered if large
100ml olive oil, plus extra
a few sprigs of fresh rosemary
1 head garlic, cloves separated and peeled
100g pitted dried black olives with herbs, roughly chopped
zest of 1 lemon, finely grated

Heat the oven to 200°C. Put the potatoes in a roasting tin with the olive oil, rosemary, some sea salt and freshly milled black pepper. Mix well, then roast for 40 minutes until the potatoes are tender, adding the whole garlic cloves halfway through the cooking time.

Remove from the oven and stir in the olives and lemon zest. Serve hot, drizzled with extra olive oil and sprinkled with sea salt and fresh black pepper.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: