|300 g||baby potatoes — washed|
|2||sweet potatoes — scrubbed|
|sweet potatoes — scrubbed|
|lemon — zest only|
|salt and freshly ground black pepper — to taste|
Preheat the oven to 200º C.
Line a large baking sheet with foil or parchment paper. Slice the sweet potatoes into 3cm chunks or rounds. Place the baby and sweet potatoes in a large saucepan. Cover with water and season with a generous pinch of salt. Bring the water up to the boil and simmer for 15 minutes. Pour the water off and allow to drain thoroughly.
Cut the baby potatoes in half and lay all the potatoes onto the baking sheet. Drizzle with olive oil, scatter over the rosemary, zest over the lemon and season well with salt and pepper. Tuck the garlic halves in between and toss gently together to coat the potatoes in the oil. Roast for 30 minutes, turn over and continue to roast for another 30-40minutes until nicely browned and crisp around the edges. Serve alongside a succulent roast chicken for Sunday lunch or toss with fresh rocket, goat’s cheese and toasted pumpkin seeds for a satisfying veggie main. Serves 4-6
Recipe reprinted with permission of Bibby’s Kitchen@36.
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