Roast potatoes with garlic and rosemary
- 1kg Grower’s Selection British Baby Potatoes
- 2tbsp rapeseed oil
- 2tsp dried rosemary
- 2 cloves garlic, slightly crushed with your palm
Cut any larger potatoes in half but leave the small ones whole. Put on a roasting tray with the oil, rosemary and garlic. Toss to coat.
When the lamb (search for 'Lamb with apricot stuffing') has been roasting for 1 hr, put the tray of potatoes into the oven to cook alongside it for 30 mins.
After removing the lamb, increase the oven to 220C/ 200C Fan/Gas 7. Stir the potatoes then roast for 15 mins to crisp the skins.