You often you hear the term, ‘if it’s not broken, don’t fix it’. This is probably good advice in many things but in cooking, some of the best tasting recipes have come from variation and experimentation of well established dishes.
Take the humble roast potato, loved by almost everyone and yet hundreds of cooking tips on how to achieve the perfect roast spud.
An interesting variation that I read about and tried just this week can be found in the new River Cottage Everyday cook book. As quick and easy to prepare for a roast dinner as any other, this simple recipe requires nothing more than new potatoes, roughly the size of golf balls or there abouts, a couple of sprigs of thyme and rosemary, 1 lemon, 6 or 7 cloves of garlic and olive oil.
Simply boil the potatoes with skins for around 5 minutes in a pan of salted water. Transfer the potatoes to a roasting dish, sprinkle over several sprigs of fresh Rosemary and thyme. Add 6 or 7 crushed garlic cloves, cut the lemon into thick slices and add to the roasting dish then give the whole thing a good covering of olive oil.
Now it’s time to get your hands dirty. Swish the potatoes around the roasting dish by hand to ensure that they are well covered by the herbs, lemon, garlic and oil. Pop in a hot oven for around 40 to 50 minutes, occasionally removing to stir and ensure that all the potatoes are covered with the olive oil and its infused flavours.
When cooked, season to taste with salt, pepper and if required, a squeeze of lemon juice. Serve and enjoy – Perfect.