Garlic and rosemary roast potatoes

Method

• step 1

  Peel the potatoes and cut to similar sizes so they cook evenly.

• step 2

  Heat the oven to 220C/fan 200C/gas 7. Put a large shallow baking tin in the oven with 6 tbsp rapeseed oil.

• step 3

  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.

• step 4

  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.

• step 5

  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.