Rosemary roasted potatoes would pare well with roasted chicken.
Preheat oven to 425 degrees F
Measure the oil into the roasting tin, then pop it into the oven to heat through.
Wash and peel the potatoes, then cut them into lengths.
Place them in a clean tea cloth and dry them as thoroughly as you can, then transfer them to a large plate.
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.
Season with salt and pepper before serving.