Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Peel the potatoes and cut to similar sizes so they cook evenly.
Heat the oven to 220C/fan 200C/gas 7. Put a large shallow baking tin in the oven with 6 tbsp rapeseed oil.
Drop the potatoes into boiling water and cook for 5 minutes. Drain really well then rough up in the colander by shaking them around a bit.
Sprinkle with sea salt, then carefully tip into the hot oil and spoon some of the oil over, ensuring they’e coated. Add the garlic cloves and rosemary to the tin.
Cook for 50 minutes, turning occasionally until crisp and golden. Add a couple of knobs of butter, then cook for another 10-15 minutes, basting a couple of times.