Rosemary Roasted Jersey Royals by Jamie Oliver

SERVES 6

1kg Jersey Royal potatoes

1 bulb of garlic

a few sprigs of fresh rosemary

olive oil

Preheat the oven to 190ºC/375ºF/gas 5.
Wash the Jersey Royals under cold running water to remove the earth (be very gentle, as the skins are fragile). Place them in a large pan of salted water and bring to the boil. Simmer gently for 15 minutes, or until cooked through, then drain and allow to steam dry.
Transfer the potatoes to a large roasting tray, gently half-squash each potato with a fish slice or masher so they kind of push into each other.
Squash the garlic bulb, then lightly crush each unpeeled clove and add to the tray.
Pick over the rosemary leaves, season with sea salt and black pepper, and drizzle with 1 tablespoon of olive oil.
Roast for around 40 minutes, or until the potatoes are crisp, golden and cooked through.

Nutrition per portion: 133kcal, Fat 2.3g, Saturates 0.5g, Protein 2.7g, Carbs 27.0g, Sugars 1.7g, Fibre g, Salt 0.4g

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