Rosemary Roasted Potatoes

Ingredients

• 2 lbs of large new potatoes, peeled
• 1 - 2 cloves garlic, finely chopped
• 2 tablespoons fresh rosemary leaves, chopped
• 2 tablespoons olive oil
• salt and freshly ground pepper

Directions

1. Preheat oven to 425 degrees F
2. Measure the oil into the roasting tin, then pop it into the oven to heat through.
3. Wash and peel the potatoes, then cut them into lengths.
4. Place them in a clean tea cloth and dry them as thoroughly as you can, then transfer them to a large plate.
5. Remove the tin from the oven, place it over direct heat – the oil needs to be very hot – then carefully slide the potatoes straight into the hot oil. Use a wooden spoon or spatula to mix them around to get a good coating of oil on them, sprinkling in the garlic and rosemary as you go. Return the roasting tin to the oven and roast for 30-40 minutes or until the potatoes are golden brown and crisp.
6. Season with salt and pepper before serving.