Serves 4 as a side dish
There’s been a lot of garlic harvested by the freely fruity team recently and this is a great recipe to show it off. It’s the perfect accompaniment to barbecued or roasted lamb and a winner with children!

Ingredients
750g organic potatoes, e.g. Lady Balfour
1 head garlic
5 stems rosemary
2-3 tbsp olive oil
Salt
Method
- With the skins on, cut the potatoes into 1.5cm cubes and rinse them
- Steam the potato cubes over boiling water for 6 minutes, or boil them for 4 minutes then drain
- Spread the cubes onto kitchen paper and let them cool a little and the steam evaporate
- Preheat the oven to 200°C
- Get a large roasting tray and tip the cooked potatoes onto it. Add the garlic cloves (still in their skins) and rosemary needles, removed from the woody stems. Toss everything in olive oil and and season with salt
- Roast for about 30 minutes or until crisp and golden then serve
Recipe by Charlotte Simpkins for Freely Fruity