8Maris Piper/King Edwards potatosmall-medium; peeled and chopped into 1 inch cubes
3tablespoonOlive oil
6Garlic clovecrushed
4sprigFresh rosemaryleaves picked and finely chopped
1pinchSea salt and black pepper
Instructions
Preheat your oven to 180℃/160°C(fan)/350℉/Gas 4.
Put 8 Maris Piper/King Edwards potato into a pan of boiling water and par boil for 6-7 minutes. Drain and then put back in the saucepan and shake them to rough the edges up.
Meanwhile, combine 4 sprig Fresh rosemary, 6 Garlic clove and 1 pinch Sea salt and black pepper.
Pour 3 tablespoon Olive oil into a baking tray and put it in the oven for 2-3 minutes to get hot. Add the potatoes to the pan with the rosemary/garlic and mix well.
Put in the oven for 20 minutes, stir and then put them back in the oven for another 20-25 minutes until crispy.
Notes
You can start making these potatoes in advance and pop them in the fridge after you have par-boiled them and put them in the oven when you are ready.
We used rosemary in these potatoes, but you could swap them to another woody herbs like thyme.
Fresh garlic is best, but you could use garlic granules instead.
You can freeze these potatoes by open freezing them after cooking and then putting them in a freezer bag.
Use a floury potato like a Maris Piper or King Edward to get a crispy edge.
To get a really crispy edge, rough the potatoes up in a saucepan after par-boiling.