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.