Preparation
- Preheat the oven to 220C/200C fan/gas mark 6.
- Scrub the potatoes and scatter across a baking tray.
- Using the end of a rolling pin, bash the garlic for punch(still in its skin) until crushed. Dot the garlic amongst the potatoes on the tray.
- For earthiness, add the rosemary to the tray and drizzle over olive oil. Toss the tray to evenly coat the potatoes in the olive oil, then season generously with salt and pepper.
- Roast for 30-35 minutes, until golden and cooked through.
- To serve, stir through the mint and parsely and top with a pinch of salt.
Spring roasts call for a lighter type of roast potato. These roasted baby potatoes are easy to make and, with a mix of fresh herbs added just before serving, bring a lovely, fragrant flavour to a meal.