Crispy Herbed Potatoes
Heat the oven to 220ºC (200º fan) 425ºF, gas mark 7. Place the potatoes in a large pan of salted water, bring to a boil and simmer for 5 minutes.
Meanwhile, place the oil in a large roasting tin and heat in the oven for at least 10 minutes.
Drain the potatoes, return them to the pan and shake them with the lid on the pan to rough up their edges.
Carefully tip the potatoes into the hot oil in the roasting tin, scatter over the garlic cloves and rosemary leaves and return the roasting tin to the oven. Roast for 40 minutes, basting from time to time, or until the potatoes are golden brown and crispy.