Roasted mini potatoes

These roasted mini potatoes are quick and easy to throw together. The perfect side for roasts, BBQs and mains when you need some roasted carby goodness.

📝 Ingredients

• 2 Lbs (1kg) mini or baby potatoes
• 2 tablespoons extra virgin olive oil
• 6 - 8 whole garlic cloves
• 1 long sprig fresh rosemary
• several small sprigs fresh thyme
• salt
• pepper

👨‍🍳 Instructions

1. 1Pre-heat oven to 392°F (200°C).
2. 2If there are any sprouting bits on the potatoes cut these off.
3. 3Break the garlic into individual cloves but do not peel them.
4. 4Remove the rosemary and thyme from the stalks and finely chop
5. 5Add the potatoes into the pan. Drizzle generously with olive oil and swish around the coat all over.
6. 6Try to space the potatoes out so there is room between them is possible, but its ok if not.
7. 7Scatter the garlic cloves in the pan. Sprinkle with chopped rosemary and thyme.
8. 8Sprinkle with freshly ground salt and pepper.
9. 9Put into the oven and bake for about 20 to 40 minutes depending how big your potatoes are, turning once half way through.
10. 10To test if the potatoes are full cook skewer one with a small sharp knife. The knife should go in easily with little resistance. If the potatoes still feels hard they will need to cook for longer. Return to the oven and check again in ten to fifteen minutes.
11. 11To serve remove from the oven, transfer to a serving plate or directly onto plates. Garnish with some additional fresh herbs if desired. Lovely as a side to some slow cooker lamb shoulder, beetroot salad and damper, or you favorite roast or summer BBQ. Delicious!