Roasted New Potatoes with Garlic and Rosemary

Place the chopped potatoes into a large saucepan, cover with water and bring to the boil.

Simmer until just cooked (poke with a skewer and it should just slide off on its own).

Put the fat into an oven tray and place in the oven at 220°C.

Drain the potatoes and then return them to the pan to steam dry for 5 minutes. Put the lid back on and give them a little shake to create more crispy edges.

Carefully remove the hot oven tray from the oven and pour the hot oil over the potatoes. Add a little salt and pepper and mix well.

Spread the potatoes out on the tray in a single layer and return to the oven. Cook for 10 minutes.

Meanwhile mix the garlic and rosemary together in a small bowl.

After 10 minutes, remove the potatoes from the oven and add the garlic and herbs mixture and turn the potatoes in the garlic and herbs to ensure they are all coated.

Spread out again in a single layer and cook for a further 10-15 minutes or until golden and crispy.