Ben's Crispy Rosemary Potatoes
Pre-heat your oven to 180°C/356°F.
Chop your potatoes into small chunks. Separate your cloves of garlic from the bulb and peel them all.
Tip your potatoes and garlic into a large roasting tray. Pick the leaves off the rosemary and scatter these in too. Drizzle with a good glug of olive oil and a sprinkle of salt and pepper.
Roast for 25 mins, then take them out of the oven and give them a flip. Return them to the oven for another 25 mins until perfectly golden and crispy.
Finish them with a generous sprinkle of salt and enjoy!