Looking for your new favourite potato recipe? Well look no further, I think this might be it! Fluffy and full of flavour, with crispy skins, these little babies have it all. They were actually a result of Sofie dropping a pot of boiled potatoes all over the floor on her way to putting them in the roasting tin. After the screaming had died down we creatively came up with these.
16 baby potatoes (about 1lb 10oz)
2 garlic cloves, peeled and finely chopped
a few fresh thyme sprigs
a few fresh rosemary sprigs, finely chopped
1 teaspoon dijon mustard
juice of 1/2 lemon
4 tablespoon olive oil, plus extra for drizzling
sea salt and freshly ground black pepper
16 baby potatoes (about 850g)
2 garlic cloves, peeled and finely chopped
A few fresh thyme sprigs
A few fresh rosemary sprigs, finely chopped
1 teaspoon dijon mustard
Juice of 1/2 lemon
4 tablespoon olive oil, plus extra for drizzling
Sea salt and freshly ground black pepper
Large saucepan
Large baking tray
Pestle and mortar or mini food processor