Ingredients
- 800g baby Vivaldi potatoes
- 6 garlic cloves, unpeeled
- Olive oil spray
- Sea salt and freshly ground pepper, to season
- 2 tablespoons chopped fresh coriander
- 2 tablespoons snipped fresh chives
Directions
- Step 1
Preheat oven to 220°C. Cut 800g baby Vivaldi potatoes in half. Place in a large roasting dish with 6 garlic cloves, unpeeled. Spray with olive oil spray.
- Step 2
Season the potatoes well with sea salt and freshly ground pepper. Toss to coat. Roast, shaking the pan occasionally to turn the potatoes, for 45 minutes until tender and golden.
- Step 3
Toss 2 tablespoons chopped fresh coriander and 2 tablespoons snipped fresh chives through the potatoes and garlic while still warm. Serve as an accompaniment to the mint and watercress prawns.
Serving size: 4
Recipe courtesy of taste.com.au