Crispy Roast Potatoes with Rosemary and Garlic

Shopping list

• 1 kg Maris Piper potatoes — peeled and halved

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• 4 tbsp sunflower oil — or vegetable oil

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• 3 piece fresh rosemary — sprigs

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• 4 clove garlic cloves — unpeeled, lightly crushed

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• 1 tsp sea salt

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Step by step

1. 1

   Preheat your oven to 200°C (180°C fan).

2. 2

   Place the peeled and halved potatoes in a large pan of cold salted water. Bring to the boil and simmer for 8– 10 minutes until the edges are just beginning to soften.

3. 3

   Drain the potatoes well in a colander, then give them a good shake to fluff up the edges.

4. 4

   Pour the oil into a large roasting tin and heat in the oven for 5 minutes until very hot.

5. 5

   Carefully add the potatoes to the hot oil, turning each piece to coat. Season with sea salt.

6. 6

   Roast for 40 minutes, then add the rosemary sprigs and garlic cloves, turning the potatoes.

7. 7

   Roast for a further 20– 25 minutes until deep golden and crisp all over.

8. 8

   Serve immediately, discarding the rosemary and garlic or leaving for decoration.