Serves 2-3 people as a side dish
You will need
500g Charlotte potatoes
Big glug of olive oil
A few sprigs of rosemary
3 cloves of garlic
Cracked black pepper
Preheat oven to 200 degrees
Slice your potatoes in half, I like to do mine lengthways.
Place pan on stove to boil and add potatoes, boil for 10 minutes then strain and get rid of any excess water.
Put a big glug of olive oil into an oven proof dish, chuck in your potatoes, salt and pepper and get your hands in there, giving your potatoes a good lather.
After washing your hands, add in your sprigs of rosemary. With the side of a knife crush your garlic gloves so that they split then add these to your dish.
I like to slightly crush my potatoes with a masher – and for some reason I always think this makes them taste better, but this isn’t exactly elegant!
Place dish in oven and cook for 25-30 minutes, or until a lil’ bit crispy.
*All fresh produce supplied by Sharps of Sheffield