These garlicky treats are a delicious and easy way to enjoy the delights of new potatoes. The are an ideal accompaniment to either chicken or fish.


  • 800g new potatoes
  • 3 x fresh garlic bulbs
  • few sprigs of rosemary
  • olive oil
  • 50g butter


  1. Preheat the oven to 190?C/170?C gas mark 5.
  2. Cut the top 1cm from each bulb of garlic, sit them in a small snug-fitting oven dish, cover with a slug of oil and a pinch of salt, add a dash of water.
  3. Give them a good mix and arrange them so that the cut tops are facing upward, cover tightly with foil and bake at for 30-45 mins or until the flesh is soft and turning golden brown. Allow to cool and squeeze the flesh from the skins, meanwhile cut the spuds to roasting size and bring to the boil in well-seasoned water with the bay. Boil till just soft.
  4. Drain and transfer to a hot roasting tray, oil and season lightly. Roast until golden and rustling.
  5. Add a generous sprinkle of roughly chopped rosemary, a 50g lump of butter and large spoonful of roasted garlic. Mix well so that the garlic coats the spuds and slide back in the oven for a further 5 mins. Check the seasoning and serve.