The smell of shallots caramelising and the spicy-nutmegy smell of fresh bay as this dish cooks will have you clawing at the oven!
700g (1½ lb) small potatoes 250g (8-9 oz) shallots, peeled and halved 10 fresh bay leaves 2 Tbsp extra virgin olive oil Flaky sea salt Freshly ground black pepper
2 Roast vegetables for about 50 minutes, turning every 15-20 minutes during cooking. Serve hot.
I buy ‘Bite size medley potatoes’ by Wilcox, called Piccolos which contain gold, red and purple potatoes, but any type of small potatoes will do.
If fresh bay leaves are not available, use dried.