by Gordon Hamilton

Created on: June 08, 2007

Roasted Baby New Potatoes

This is a recipe designed to accompany freshly roasted lamb but can easily be used to accompany other items, for example, beef, by substituting the rosemary for thyme. It also works just as well if the meat juices are substituted by a slightly lesser quantity of olive oil.

You will need:

5 or 6 baby new potatoes per person (whole, with skins on)

1 stalk of rosemary per person
2 cloves of garlic per person
1 tbsp of roasting juice from lamb per person
Salt

Put a large baking tray in the oven and put it on to preheat to 200 degrees centigrade. Wash the potatoes but do not peel or cut them. Put them on to par-boil in a pan of boiling, salted water for 10 minutes.

Tilt the roasting tin that your lamb has just come out of so that all the juice puddles at one corner/end and very carefully spoon out the desired amount of juice from the top of the pool, avaoiding as much of the crisped/burned particles that will quickly sink to the bottom as possible. Put this juice in to a large mixing bowl. Strip the petals from your rosemary stalks, then using a pestle and mortar, bruise and crush them well then mix them in with the lamb juice in the bowl.

When your potatoes are done, drain them well then put them in to the bowl. Slowly and carefully mix them around until all are fully coated in the juices. Take your tray from the heated oven and place your potatoes evenly upon it then return to the oven for 20 minutes, placing the bowl aside, unwashed, for later use.

Peel your garlic and crush it in to the bowl, mixing it around in the remaining residue. After 20 minutes, take your potatoes out of the oven, return them to the bowl and again carefully mix them around. Return them to the tray and the oven and after a further eight to ten minutes, they are ready to serve.

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