Fruit Thyme

🥔🥔🥔Roast potatoes with Rosemary
Serves 4-5🥔🥔🥔

500g chat potatoes
4 cloves finely sliced garlic (leave out if FODMAP)
Salt
Pepper
Olive oil
Rosemary - 2 large sprigs, stripped of leaves and finely chopped
Parsley - 2 tbsp chopped

Place potatoes (whole) in a saucepan of salted water (approx 1tsp)
Bring to the boil and par-cook the potatoes (10-12min depending on the size of potatoes)
Drain off all excess water

In an oven-proof fry pan add 4 tablespoons of olive oil and add garlic (if using)
Lightly fry garlic on low-medium for 1-2min
Place potatoes into the frypan with garlic
Brown the potatoes for 3minutes on each side on a high heat
Sprinkle rosemary over the top of potatoes

Place frypan with potatoes into a preheated oven at 220 degrees for a further 10-12 minutes or until a knife passes through the potatoes indicating they are cooked through
Remove from oven and sprinkle over the parsley, 2 tbsp olive oils and cracked pepper and sea salt to taste.

Makes a great side dish for steak, braised meat or roast chicken.