Perfect Roast Potatoes

You don’t need a whole lot of extra ingredients – just an extra ten minutes – to make utterly perfect, golden roast potatoes.

Ingredients
-However many potatoes you want, I prefer red-skinned desirees
-However much water it takes to boil them
-A handful of fresh rosemary
-A handful of whole garlic cloves, separated but still in skins
-A dollop of olive oil
-Salt and pepper

-Peel potatoes and cut into halves or quarters if they’re very large.
-Boil a pot of water. Add potatoes and boil for around six minutes or until the outside of the potatoes can be scraped with a fork and leave a mark.
-Drain the potatoes and turn to the pan. Cover and vigorously shake the pan to ‘fluff’ the potatoes. That is, you’re trying to roughen them up. Alternatively, scrape each one with a fork.
-Get your roasting pan and put it over a flame on the stovetop, holding it carefully with a good oven mitt. Add your olive oil and heat it up, then add the potatoes and shake them around to coat – they should be sizzling a little bit.
-Throw the rosemary and garlic in, tossing them through, and season with salt and pepper.
-Put in the oven at about 200 degrees. They should take around an hour and a half to roast. They’re ready when they’re golden brown. Perfect.