Do you fancy something a little different with your lamb this Easter?
Here is a easy winning recipe for just that!
Crispy Rosemary Potatoes
2kg white potatoes
140g butter melted
Small springs of rosemary
Sea salt or rock salt (if you have it)
1. Heat oven to 200C/180C fan/gas 6. Slice peeled potatoes as finely as possible, preferably on a mandolin, if you don’t have one, use a very sharp knife. (The more finely you slice them, the more evenly they will cook and crisp up.)
2. Pat the potatoes dry with a clean tea towel and tip into a large bowl. Pour over the melted butter, sprinkle over the rosemary (leaves only) and a good pinch or two of salt, and toss until each slice is coated well.
3. In a roasting tin, measuring about 20 x 20cm, assemble the potato slices vertically, tightly packed together like a deck of cards, until the dish is full and you’ve used all the potatoes. ( you can also use a fairy-cake tin for this). Sprinkle with a little more salt and place in the oven for 45-50 mins until crisp and cooked. Use a skewer or small sharp knife to check that the potatoes are completely soft and cooked in the centre. Serve from the tin alongside your lovely Easter lamb and veggies.
To get ahead, peel and slice your potatoes and keep in cold water until ready to assemble.