Roast Potatoes with Rosemary

Ingredients

• Maris Piper or King Edward potatoes 1kg
• vegetable oil (or olive oil) 4 tbsp
• sprigs fresh rosemary 2
• cloves garlic, unpeeled 3
• sea salt 1 tsp
• freshly ground black pepper ½ tsp

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Peel the potatoes and cut them into large, even-sized chunks. Rinse them under cold water and drain well.
3. Bring a large saucepan of lightly salted water to the boil. Add the potato chunks and boil for 8-10 minutes until the edges are starting to soften but they still hold their shape. Drain thoroughly in a colander, then give the colander a good shake to rough up the edges of the potatoes – this helps them get extra crispy.
4. Add the vegetable oil, rosemary sprigs, and unpeeled garlic cloves to a large roasting tin. Place the tin in the hot oven for 5-10 minutes to heat the oil.
5. Carefully remove the hot tin from the oven. Add the roughed-up potatoes to the tin, season generously with sea salt and black pepper, and toss them gently to coat them evenly in the hot oil and rosemary. Arrange them in a single layer.
6. Return the tin to the oven and roast for 40-50 minutes, turning the potatoes halfway through, until they are golden brown and crisp on the outside and fluffy on the inside. Serve hot.