New Potatoes with fresh Thyme, Bay Leaf and fresh Garlic

These herb infused potatoes may be served with a vitello tonnato or our Chicken Teriyaki – or simply with a fresh salad.

Serves 4

1 kg small new potatoes 1 tsp coarse salt	Wash and cut potatoes in half. Place potatoes and salt in large casserole filled with water. Cook on medium heat approximately 25 minutes. Test potatoes with point of sharp knife – potatoes should be cooked yet remain firm. Potatoes may also be cooked in pressure cooker for 12 minutes. Drain and set aside.

Preparation time: 5 minutes Cook on medium heat for 25 minutes

	preheat oven 190°C.

Drizzle of olive oil for parchment paper Drizzle of olive oil for potatoes 1 tsp salt	Cover baking dish with parchment paper. Drizzle with oil. Spread potatoes, drizzle with oil and salt

	Bake in 190 C oven for 1 hour and 30 minutes – turning potatoes during baking time to brown evenly.

8 cloves garlic	Peel garlic and slice thinly – set aside

6 sprigs of fresh thyme 20 fresh bay leaves	Wash thyme and bay leaves – set aside.

Preparation time: 10 minutes Oven temperature: 190°C Baking time: 1 hr 30 minutes	15 minutes prior to end of baking time and once potatoes are golden, sprinkle garlic, thyme and bay leaves. Toss together. Return to oven and finish baking.

	Just before serving, strip the leaves from the sprigs of thyme. Discard the sprig or branch of thyme and sprinkle the potatoes with the leaves.