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Ingredients

  • 1kg floury potatoes, peeled and cut into 2cm cubes
  • 4 garlic cloves, bashed
  • 2 rosemary sprigs, needles picked and finely chopped
  • 4 tbsp vegetable oil

Method

  • STEP 1

    Tip the potatoes into a large pan of cold water and season with a large pinch of salt. Bring to the boil over a high heat, then immediately drain and leave to steam-dry for a few minutes in a colander.

  • STEP 2

    Heat the oven to 220C/200C fan/gas 7. Tip the potatoes onto a large baking tray along with the garlic cloves, rosemary and oil. Season well, then mix everything thoroughly so each potato cube is coated in the oil. Shake the tray gently to spread the potatoes out into a rough single layer. Roast for 30-35 mins, turning halfway through, until the potatoes are golden and crisp on the outside and tender when pierced with a fork. Serve with roast lamb, fish or as an alternative to chips or roast potatoes.

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