Lemony roast potatoes

Use as part of a tapas selection or a tasty family dish.

Serves 4-6

700g small roasting potatoes, washed
¼ cup lemon curd
14 cloves garlic, peeled
rosemary stalks for garnish

Preheat oven to 200ºC.
Place potatoes in a baking dish, add lemon curd and toss.
Add garlic and 1 sprig of rosemary.
Roast in preheated oven, turning frequently until potatoes are golden and crisp, and tender when pierced with a skewer.
Remove from oven and serve garnished with rosemary sprigs.