These roast potatoes with a twist are amazing. Great idea for a dinner party when you want something on the plate that will get your guests talking. The surprise hit of garlic as you bite into these potatoes is wonderful. These are great served with my recipe for Caramelised Red Onion and Roasted Vegetable Tarte Tatin.

INGREDIENTS

Oil for roasting

Small to medium sized potatoes, peeled

Garlic, thinly sliced

Fresh rosemary, chopped (optional)

Salt

METHOD

Pre-heat oven to 220 degrees Celsius ( 425 degrees F )

Start by preparing the potatoes.

The difference with these potatoes is that they have cuts made into them before they are baked. Make cuts along the length of the potato leaving a 2 mm space between each cut. Be sure not to cut through to the bottom of the potato, the potato needs to stay intact as it will fan out during cooking.

Place a slither of garlic between 2 or 3 slits of each potato.

Pre-heat oil for roasting in a roasting dish and when hot, remove from the oven and place the potatoes cut side down into the oil. Place back in the oven and cook for 10 minutes. Remove from the oven and turn the potatoes over so that they are cut side up, baste well and sprinkle with salt and rosemary. Put them back into the oven for about 35 minutes or until golden brown. The actual cooking time will depend on the size of the potatoes.

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