Garlic Butter Roasted Potatoes with Rosemary

Crisp-edged roast potatoes with garlic butter and rosemary, a side dish that suits roast dinners and simple weeknight meals alike. Parboiling first and roughing up the edges gives the crisp finish.

Ingredients

• 1 kg potatoes, peeled and cut into chunks
• 3 tablespoons olive oil
• 40 g butter
• 4 garlic cloves, crushed
• 2 sprigs of rosemary, leaves picked
• Salt and black pepper, to taste

Method

1. Heat the oven to 210 degrees C (190 degrees C fan). Boil the potatoes in salted water for 8 minutes, then drain well.
2. Shake the potatoes in the colander to rough up the edges, then leave to steam-dry for 2 minutes.
3. Toss with the olive oil and salt, and spread on a large roasting tray.
4. Roast for 30 minutes, turning once, until golden and crisp.
5. Melt the butter with the garlic and rosemary, pour over the potatoes, toss, and roast for a further 8 to 10 minutes.
6. Season and serve hot.

Tip

A tray that is not crowded is essential: potatoes need space and hot air around them to crisp, so use two trays if needed.