River Cottage

Hugh's tumbled potatoes are perfectly seasoned and packed with flavour

Hugh: "This dish works really well with veggie kebabs and flatbreads."

Serves 6

• 1kg new potatoes, parboiled – use a waxy variety (e.g. Charlotte, Anya, Pink Fir)
• 100ml olive oil
• 8-10 cloves garlic, whole
• 3 large sprigs of rosemary
• 1 bulb of fennel, sliced 1cm thick

1. Preheat the oven to 180°C/gas mark 4. Roast the new potatoes in the olive oil for 15 – 20 minutes before adding the garlic, rosemary and fennel, making sure all the ingredients are nice coated in olive oil – add more if required.

2. Roast all the ingredients for a further 30 minutes.