Roasted cracked baby potatoes with garlic and rosemary
|2 kg||firm baby potatoes|
|2||garlic heads — peeled but cloves left whole|
|250 ml||extra virgin olive oil|
|sea salt and freshly ground black pepper|
|3 sprig||fresh rosemary — woody stems discarded, finely chopped|
|yoghurt mayo dip|
|125 ml||plain yoghurt — double cream|
|15 ml||wholegrain mustard|
In a large pot, add the potatoes and cover with cold water.
Add the salt, then bring to a boil on the stovetop over high heat. Cook for 12–14 minutes until just tender.
Preheat the oven to 220 °C.
Drain the cooking water from the potatoes, then transfer them to a large, deep roasting tray.
Use the back of a dessertspoon to crack each potato gently, applying just enough pressure to leave them intact but creating nice crevices for the oil and seasoning to be absorbed.
Add the garlic cloves, drizzle the oil all over, then season generously with salt and pepper.
Roast for 15 minutes, then turn each potato with tongs, scatter with rosemary and return to the oven for another 10–15 minutes until they are golden brown on both sides (keep them in longer if needed).
While the potatoes are roasting, make the mayo dip. Place all the ingredients in a small mixing bowl and mix well.
Transfer to a dipping bowl and refrigerate until needed.
Remove the potatoes from the oven, then transfer to a serving dish using a slotted spoon (discard the excess oil). Serve hot with the yoghurt mayo dip.
Recipe extract from Cape Mediterranean by Ilse van der Merwe published by Penguin Random House. The book retails for 360