Instructions

1. About an hour (or more if possible) before you are going cook the potatoes, strip the leaves of the rosemary into the olive oil. Add the two peeled cloves of garlic, and with an immersible blender, whizz it about 10 to 15 seconds. You don’t want to puree it, just chop up everything roughly. Let sit for at least an hour at room temperature.
2. Preheat oven to 350F/ 180 C.
3. Peel and chop the potatoes into 1 inch pieces.
4. Place them in a bowl, and toss with the rosemary olive oil.
5. Lay them out on top of a parchment lined oven tray, in a single layer. You may have to use two trays. Salt liberally. More salt than you think you should. Potatoes really soak it up. Toss again to distribute the salt.
6. Place in preheated oven and bake until golden, about 45 minutes.
7. Serve immediately.