crunchy, cheesy, lemony garlic roasties
Serves 4
INGREDIENTS
• 750g baby potatoes • 8 plump garlic cloves, peeled and finely chopped • 1 cup Parmesan, finely grated, plus extra to serve • juice and zest of 1 large lemon • leaves from 5-6 thyme sprigs • handful fresh basil, very finely chopped • handful fresh rosemary, very finely chopped • good quality extra virgin olive oil • Maldon sea salt flakes • freshly ground black pepper
METHOD 1 Preheat oven to 180˚C/gas mark 4. 2 Heat a large baking tray in the oven. 3 Cut potatoes in half and parboil in a large saucepan of salted water until slightly soft in the centre when testing with a small, sharp knife – about 10 minutes. Drain and set aside. 4 Add garlic, ½ the amount of Parmesan, lemon zest and juice, thyme, basil and rosemary into a large mixing bowl, add 120ml olive oil and combine well. 5 Remove tray from oven and tip in potatoes, cover with garlic/herb marinade and coat well. 6 Season well with salt and freshly ground black pepper. 7 Roast in the oven, tossing with a large spoon occasionally for 40-50 minutes or until super-crispy. Halfway through cooking, sprinkle the remaining ½ of the Parmesan over the potatoes. 8 Serve hot with a drizzle of olive oil, some more crushed sea salt flakes and extra freshly grated Parmesan to serve.
Recipes taken from Katie Quinn’s latest, self-published, cookbook wka magazine which was written, produced, styled, photographed and designed by Katie herself during the long months of lockdown and is now available to purchase at wkamagazine.com.