SERVES 2
Ingredients:
Maris Piper potatoes (800g)
4 x Garlic Cloves
4 x Fresh Rosemary sprigs
Lots of olive oil
Rock salt and black pepper for seasoning
Method:
Preheat oven to 210 degree Celsius and bring a large pan of water to the boil.
Place your chopped and peeled potatoes into the boiling water for 12 minutes.
Place a large glug (about ¾ cm in depth) into a large roasting pan and place in the oven for 15 minutes.
Crush your garlic and prepare your rosemary.
After 13 minutes, withdraw the potatoes from the water and give them a good shake in the colander, until it looks like they are breaking. Don’t do this too much though as it will cause them to mash and that isn’t what we want! Turn down the ring to the lowest setting before off.
Take the hot oil out of the oven and place on the already heated ring from your hob. Be careful as this can cause the oil to spit.
Carefully place your potatoes in the oil and add the garlic and the rosemary. Turn the potatoes in the oil until they are totally coats in the hot oil and begin to sizzle.
Turn your oven down to 200 degrees Celsius. Place the potatoes in the oven on the top shelf for 1 hour, turning them after 30 minutes to keep them from drying out.
Once cooked, add chunks of rock salt and black pepper to season and enjoy