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Preheat the oven to 220°C (428°F). Once the oven is at temperature pour the oil into the baking tray and place in the oven to get nice and hot.
Peel the potatoes and cut them into rough medium sized chunks. When you've finished chopping the peeled potatoes the tray and oil should be nice and hot.
Do the next step quickly but carefully *hot oil warning*. Bring the tray out of the oven and add the potatoes to the tray followed by the rosemary and garlic cloves. Sprinkle with salt and pepper and using a spatula or fish slice toss the potatoes to coat everything in oil and place back in the oven.
Let them roast in the oven for around 25 minutes then toss so the majority of the crispy brown and golden sides are facing up. Roast again for another 20 minutes or until all the potatoes are crispy, golden brown and cooked through.