Strong flavoured roasted potatoes, great to serve with wild rice, chicken, asparagus or just with yoghurt on the side.
3 tablespoons extra virgin olive oil
2 tablespoons dried juniper berries, lightly crushed
8 large garlic cloves
600g tiny new potatoes
2 tablespoons dried juniper berries, lightly crushed
8 large garlic cloves
600g tiny new potatoes
You will also need the juice of one medium lemon, coarse-grain sea salt and black pepper, finely chopped fresh oregano to serve.
Heat the oven to 180 c (gas mark 4).
Pour the olive oil into a heavy shallow baking dish large enough to hold the potatoes in a single layer. Sprinkle the juniper berries over the oil and place the dish in an oven for a few minutes to warm.
Trim off the stem ends of the garlic cloves and rub off any feathery outer skin.
Place the potatoes and garlic in the warm dish and roll them in the olive oil to lightly coat.
Bake 10 minutes and roll the potatoes and garlic in the olive oil once more.
Reduce the oven temperature to 150c (gas mark 2) and bake uncovered for 50 minutes or until the potatoes are just tender.
Roll the potatoes in the olive oil to coat once more and transfer to a warm platter.
Sprinkle with the lemon juice, salt and pepper, and oregano.
Serve hot or warm, with toast, meat or rice if desired.
Place the potatoes and garlic in the warm dish and roll them in the olive oil to lightly coat.
Bake 10 minutes and roll the potatoes and garlic in the olive oil once more.
Reduce the oven temperature to 150c (gas mark 2) and bake uncovered for 50 minutes or until the potatoes are just tender.
Roll the potatoes in the olive oil to coat once more and transfer to a warm platter.
Sprinkle with the lemon juice, salt and pepper, and oregano.
Serve hot or warm, with toast, meat or rice if desired.
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