I tend to use a combination of potatoes in this dish ranging from the beautiful purple potatoes to fingerling, fat better than using just one type. Thin skinned Yukon gold potatoes are also excellent when cooked using this method.
Lovely when served with griddled lamb steaks (recipe at end of post) or roast lamb with seasonal vegetables in the Spring when lamb is at its best.
910 grams new season potatoes
2 fat cloves of garlic, or amount to taste
2 tbsp finely chopped fresh rosemary leaves
2 tbsp olive oil
Sea salt and freshly ground black pepper – amount to taste
- Preheat oven to 220ºC, 425ºF or gas mark 7.
- Prepare a 140 cm by 30 cm roasting tin – measure the olive oil into the roasting tin and place it into the centre of the oven to heat through
- Wash the potatoes, leaving the skins on, cut into cubes of approximately 1.25 m (my preference is to cook the potatoes whole and unskinned).
- Place in a clean tea towel and dry then transfer to a bowl.
- Remove the roasting tin from the oven and place it over a direct heat as the oil needs to be very hot.
- Very carefully slide the potatoes into the hot oil being careful not to splash your hands.
- Sprinkle the potatoes with the rosemary and garlic and toss to coat the potatoes with the oil, garlic and rosemary.
- Return the roasting tin to the middle of the oven and cook for about 35 to 40 minutes, or until the potatoes are a light golden brown, tender in the centre with a crisp on the outside.
- Season to taste with flakes of sea salt and freshly ground black pepper.
Griddled Lamb Steaks in Lemon and Rosemary Marinade
4 organic lamb steaks
Sea salt and freshly ground black pepper
2 tbsp good quality olive oil
1 tbsp fresh lemon juice
1 tsp finely grated lemon zest
1 sprig rosemary, leaves only freshly chopped
- Mix the salt, pepper, oil, lemon juice, lemon zest and rosemary together, add the lamb steaks and turn to coat, cover and put to one side
- When ready to cook – remove steaks from the marinade (discard the marinade) and place the steaks onto a preheated heavy based frying pan or griddle, cook for approx. 2 to 3 minutes each side, or to taste and depending on how thick the steaks are.
- Discard the marinade.
- If liked, season the steaks just before cooking with sea salt flakes and freshly ground black pepper.