- 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
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.