Rosemary Roasted La Ratte Potatoes by Boroughchef

Ingredients

• 500 g La Ratte or new potatoes, washed
• 2 medium leeks, finely sliced into rounds and washed
• 6 sprigs rosemary, divided
• 3 cloves garlic, finely grated
• 2 tbsp olive oil, plus a little more for the leeks
• 2 tbsp crème fraîche
• 1 tsp Dijon mustard
• 1 tsp wholegrain mustard, plus more to taste
• 1 tbsp chopped parsley, plus a little more for garnish
• Salt, to taste
• Black pepper, to taste

Instructions

1. Place the potatoes in a large pan of cold, well-salted water with 2 sprigs of rosemary, then bring to a simmer and cook for 15-20 minutes until just tender.
2. Drain the potatoes well, then let them cool for 5 minutes until easy to handle.
3. Finely chop the leaves from the remaining rosemary and mix with the grated garlic and 2 tbsp olive oil in a large bowl.
4. Preheat the oven to 190°C fan / 210°C conventional. Cut the potatoes in half lengthways, toss them in the rosemary-garlic oil, and season lightly.
5. Arrange the potatoes cut-side down on a metal baking sheet and roast for 20-25 minutes until golden and crisp on the edges.
6. Meanwhile, warm a little oil in a large pan over medium heat. Add the leeks and sweat for 8-10 minutes until soft and silky.
7. Stir in the crème fraîche, Dijon mustard, wholegrain mustard, and parsley, then warm through for 2-3 minutes and season to taste.
8. Spoon the creamy leeks onto a serving plate, top with the roasted potatoes, and finish with a little extra parsley.