By Ellie Mae O’Hagen
These potatoes are a perfect side-dish to light, summery dishes like chicken, fish or
vegetables. They’re not as heavy as roasties, but more interesting and tasty than
boiled potatoes. I usually serve them with a nice leafy salad, drizzled with balsamic
• Baby new potatoes (I usually serve four per person)
• Lots of extra virgin olive oil
• A big handful of lemon thyme
• Lots of peeled whole cloves of garlic
1. Preheat the oven to 200°C
2. Parboil the potatoes for about twenty minutes, until they are soft but still
keep their shape.
3. Drain the potatoes, add in the thyme and whole cloves of garlic, and toss
with a generous helping of olive oil.
4. Cover a big roasting tin in greaseproof paper and tip the potatoes, oil, garlic
and thyme into it.
5. Cover up the potatoes with another sheet of greaseproof paper, so they’re
wrapped up like a parcel (sometimes I find butcher’s string helps with this).
6. Put your potato parcel in the oven for 90 minutes, and open it half way
through to move the potatoes about so they all get a chance to be browned.
7. Remove from the oven, leave to cool for about 10 minutes, then serve!