Ingredients 

1kg new potatoes red and white, washed not peeled
¼ cup of olive oil
5 small sprigs of fresh Rosemary
2 limes (or lemons), halved
1 Tablespoon of chilli flakes (less if you don’t like the heat)
5 cloves of garlic, squashed with a knife
Sea salt and black pepper
Fresh Italian parsley

Method

Preheat the oven to 220ºC

Put potatoes in a bowl, add olive oil and mix to coat each potato

Spread the potatoes on a roasting dish in a single layer then add the limes, garlic and rosemary evenly amongst the potatoes

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

Chop fresh Italian parsley over the potatoes and serve straight from the roasting dish