Oven roasted potatoes with leeks and hazelnuts

Ingredients

  • 6 large potatoes, quartered lengthways
  • ½ cup of hazelnuts, coarsely chopped
  • 1 clove garlic, crushed
  • 50g butter, cut into chunks
  • 6 baby leeks, washed, trimmed and cut lengthways into strips
  • 1 large sprig rosemary, leaves picked

Method

Step 1
In a roasting dish, mix the potatoes with the leeks, hazelnuts, garlic and rosemary leaves.

Step 2
Season with salt and pepper and toss well to ensure the potatoes are coated.

Step 3
Dot the top of the potatoes with the butter and roast at 180°C for about 40 minutes.