Ingredients
- 1.5kg baby potatoes
- 50mls olive oil
- 2 sprigs of thyme
- Salt and black pepper
- 2 cloves of garlic, peeled and sliced
- 1 small red chilli, deseeded and diced
- 2 courgettes, sliced into ½cm rounds
- 60g pinenuts
- Juice of half a lemon
1 Set the oven to 180 degrees.
2 Slice the potatoes into two or three, depending on their size, then put them into a roasting tray with the olive oil and thyme and then season with salt and pepper.
3 Roast for 20 minutes, until they are nearly soft, then add the garlic, chilli, courgettes and pinenuts.
4 Cook for a further 15 minutes, keeping an eye on the pinenuts as they can burn very easily.
5 Remove from the oven, add the lemon juice, and more salt and pepper.
