Ingredients

Method

• 700 g baby potatoes
• 1⁄4 cup extra virgin olive oil
• 3 cloves garlic, chopped
• 3 sprigs fresh rosemary, chopped
• 60 g baby herb leaves

Method

Ingredients

Preheat the oven to 200°C.

Place the potatoes on a baking sheet, drizzle with olive oil and scatter over the garlic and rosemary. Roast for 40 minutes.

Roughly crush each potato using the back of a spoon and roast for a further 10 minutes.

Place the potatoes on a platter, top the with baby herbs and this horseradish yoghurt dressing.

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