Recipes

Rosemary Roast Potatoes

Hand-crushed, oven-roasted and lower in fat

1 dessert spoon rosemary leaves, chopped
1 dessert spoon sage leaves, chopped
500g small new potatoes
50g Clover
Large pinch Salt and freshly ground black pepper
Large pinch smoked paprika

Pre-heat the oven to 190°C, 175°C fan, gas mark 5. Parboil the potatoes in boiling water for 10 minutes exactly. Drain and leave aside until cool enough to touch.

Meanwhile, melt the Clover on a large baking tray in the oven for 5 minutes.

Crush each potato lightly in your hand (if they’re too hot, wear a Marigold glove) and add to the hot Clover in the baking tray. Sprinkle with smoked paprika and seasoning, and shake the tray to tumble everything together.

Roast for 20-30 minutes turning occasionally to crisp up. Toss with the herbs and serve.

  • Serves: 4
  • Preparation time: 10 mins
  • Cooking time: 40 mins

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