Rosemary Roast Potatoes
These are just the best-ever roast potatoes. Anointed with olive oil and cut small so there’s twice as much crispness, they are lightly flavoured with garlic and rosemary
|About 1.5kg (3lb)||large waxy potatoes, e.g. Cara, or end-of-season new potatoes|
|10||whole garlic cloves, unpeeled|
|4||large fresh rosemary sprigs|
|6 tbsp||extra-virgin olive oil|
Preheat the oven to 200ºC/400ºF/gas 6. Peel the potatoes and cut into chunks about 3cm (generous 1in) across. Cook in boiling, salted water for about 4–5 minutes, or until not quite cooked. Drain thoroughly and scratch criss-cross lines all over the surfaces of each chunk with the tines of a fork, to rough up the outside – this makes for a much crisper exterior.
Put the potatoes, garlic, rosemary and salt into a roasting tin large enough to take them in a compact single layer, and pour over the olive oil. Turn them all together with your fingers, so that each piece of potato is coated in oil. Roast for 45–55 minutes, turning the potatoes after the first 30 minutes (no earlier, or they may stick to the tin), and then again once or twice more, until they are crisp and patched with brown. Serve immediately.