Rosemary and garlic roast potatoes
The perfect side dishes for your Christmas Day feast…
Ready in 1 hour 35 minutes
2kg (4½lb) Maris Piper potatoes
10 garlic cloves
2 sprigs rosemary
100g (3½oz) beef dripping or 100ml (3½fl oz) sunflower oil
juice of ½ lemon
1.Preheat the oven to 200˚C/400˚F/R6. Cut the potatoes into equal-sized pieces and place in a pan of water along with 2 peeled garlic cloves and 1 sprig of rosemary. Simmer until tender. Drain, discarding the garlic and rosemary and fluff up in the colander.
2. Heat the fat in a large roasting tin for 5 minutes, add the potatoes and shake to coat well. Season and roast for 30 minutes. Add the remaining chopped sprig of rosemary, unpeeled cloves and lemon juice. Roast for a further 35 minutes until perfectly crisp.