Light Lemony Potatoes

ingredients

• 1kg white potatoes, left whole
• 3 rosemary sprigs, leaves picked
• 3 garlic cloves, grated
• 1 lemon, juiced
• 1-2 tsp paprika
• Salt and pepper
• Olive oil, for drizzling

method

1. Preheat oven to 180°C fan-forced and line a baking tray with baking paper.
2. Fill a large pot of water and salt well. Place the potatoes into the cold water and bring to a boil. These potatoes don't need to be peeled, but give them a good wash before they go into the water. Boil until you can easily poke a sharp knife through, around 20 minutes (depending on the size).
3. Remove potatoes from the water and onto a chopping board. Slice in half lengthways, and then half again. Now slice into small bite sized pieces.
4. Once this is done, place them into a mixing bowl. Sprinkle over the rosemary, garlic, paprika, lemon, a generous pinch of salt and pepper and a generous drizzle of olive oil (think of me when you're doing this! "a Leah pinch and a Leah drizzle")
5. Shake the bowl and mix well, without mashing the potatoes. This will ensure everything is coated well, and you can season accordingly.
6. Place onto the baking tray and place into the oven for 30 minutes or until lightly golden brown. When they come out of the oven and are piping hot, squeeze a little more lemon over the top!
7. Serve as a delicious side to dinner.