Shelly's Recipe

GARLIC AND LEMON ROAST POTATOES

Category: Potatoes

1 1/2 lbs new potatoes, (small to medium in size), scrubbed, not peeled
2 tbsp. lemon juice
1 large bulb of garlic—split into separate whole cloves—do not peel!
4 sun-dried tomatoes, quartered
4 black olives, sliced
4–5 dashes of hot sauce
1/2 tsp Worchester sauce
1/2 tsp soy sauce
4 tbsp vegetable stock (If you do not have any vegetable stock make up a vegetable stock cube instead)
3 tbsp. olive oil
A bunch of parsley, chopped

Preheat the oven to 400. Cut the potatoes into halves lengthways. If you can buy really small new potatoes use them whole.

Put the oil into the bottom of a large bowl. Add all the ingredients except the stock and parsley. toss with a large spoon until all the contents are coated in the oil.

Empty the contents into a shallow roasting tin. Put into the preheated oven and roast for approx. 30 minutes. Halfway through the cooking time add the stock, stir and replace for the remaining time. When the potatoes are tender and the contents are slightly charred remove from the oven. Serve in a colorful dish with the parsley sprinkled on top.