Preheat the oven to 230 degrees C and put a kettle of water on to boil.
Scrub the potatoes and put into a large saucepan. Cover with boiling water, bring back to the boil and cook gently for 5 minutes.
Meanwhile, pour the olive oil into a large, shallow baking dish and put into the oven to heat.
Finely grate the lemon rind or remove with a zester. Strip the rosemary leaves from the stems.
Drain the potatoes. Put into the hot oil and stir well to coat evenly. Sprinkle the lemon rind, rosemary leaves and some salt and black pepper over them. Make sure the oil is really hot before you begin roasting – the potatoes should start to sizzle as soon as you put them into the baking dish.
Roast the potatoes on the top shelf of the oven for 20 minutes, until golden.
Choose tiny new potatoes, about the size of a marble, for this elegant dish. If larger, cut them into halves or quarters.
I've made potatoes similar to this before, but this method of heating the oil is just marvelous! How great! These potatoes were about the size of eggs, so I quartered them as mentioned in the recipe. I will look for the little tiny guys next time so I can enjoy that crusty skin! Thanks! I will make this again for sure---many times, probably! - 06 May 2013