Ingredients

The following ingredients have 5 Servings
  • 3  tablespoons  olive or rapeseed oil
  • 1  kg  new potatoes (cut in half or quarters depending on size)
  • Salt and pepper to taste
  • 3  sprigs rosemary (leaves only) (chopped finely)
  • 3  cloves  garlic ( grated or crushed)

Instruction

  • Preheat your oven to 220C / 200C / gas mark 7 / 425F. Place the oil in a large roasting tin / oven tray with sides and place in the oven to heat up.
  • Place the chopped potatoes into a large saucepan. Pour over boiling water and par boil on a high heat for 5 minutes.
  • Drain the potatoes in a sieve or colander and then return them to the pan to steam dry for 5 minutes. Put the lid back on and give them a little shake if you would like them to have crispy edges.
  • Carefully remove the hot oven tray from the oven, tip in the potatoes and add a little salt and pepper. Turn the potatoes in the hot oil, spread the potatoes out on the tray in a single layer and return to the oven. Cook for 10 minutes.
  • Meanwhile mix the garlic and rosemary together in a small bowl.
  • After 10 minutes, remove the potatoes from the oven. Add the garlic and herbs mixture and turn the potatoes in the garlic and herbs to ensure they are all coated. Spread out again in a single layer and cook for a further 10-15 minutes or until golden and crispy.
  • Serve as part of a roast dinner, or as a side dish to any meal where you might otherwise serve mashed potatoes or chips!