Roast potatoes with chilli, lime, garlic and rosemary

Name: Roast potatoes with chilli, lime, garlic and rosemary
Yield: 6
Ingredients: 1 kg Potato, choose new or waxy ones, a mix of red and white, washed, not peeled (Main); ¼ cup Olive oil; 2 Limes, or use lemons, halved (Main); 5 Garlic cloves, squashed with a knife; 5 sprigs Fresh rosemary, small; 1 pinch Sea salt; 1 sprinkle Pepper; 1 Tbsp Chilli flakes, or use less if you don't like a lot of heat (Main); 1 handful Flat leaf (Italian) parsley, chopped

for 6 people

Bite

This recipe calls for a mix of white and red, new (or waxy) potatoes. It is provided by the 5+ A Day Charitable Trust.

Ingredients

1 kg	Potato, choose new or waxy ones, a mix of red and white, washed, not peeled (Main)
¼ cup	Olive oil
2	Limes, or use lemons, halved (Main)
5	Garlic cloves, squashed with a knife
5 sprigs	Fresh rosemary, small
1 pinch	Sea salt
1 sprinkle	Pepper
1 Tbsp	Chilli flakes, or use less if you don't like a lot of heat (Main)
1 handful	Flat leaf (Italian) parsley, chopped

Directions

Preheat the oven to 220C. Put potatoes in abowl, add olive oil and mix to coat.
Spread potatoes in a roasting dish in a single layer then add limes, garlic and rosemary. Sprinkle with sea salt, pepper and chilli flakes.
Roast for about 40 minutes (or until golden and crispy). Turn the potatoes a couple of times throughout the roasting so they don't stick.
Sprinkle over chopped Italian parsley and serve straight from the roasting dish.