NUMBER OF SERVINGS

• Number of servings: 4

COOKING ACCESSORIES

• Mortar
• Roasting tin or oven dish

INGREDIENTS

• 800 grams waxy/firm texture potatoes
• 1 twig fresh rosemary (or 1 teaspoon broken)
• olive oil
• 5 cloves of garlic
• pepper and salt

METHOD OF PREPARATION

• Pre-heat the oven to 220°C.
• Scrub or peel the potatoes
• Cut the potatoes into wedges, slices or cubes.
• Place these in a large pan with cold water and salt, bring to a boil and cook until done but still firm, meaning not cooked through and through.
• Drain off the potatoes and leave them in the pan without the lid to allow the steam to escape. This makes the potatoes slightly drier.
• Remove the leaves from the twig of rosemary and crush these in the mortar.
• Flatten the cloves of garlic; you need not peel them.
• Pour a small amount of olive oil into a roasting tray or oven dish.
• Add the garlic, potatoes and the rosemary.
• Sprinkle on pepper and salt and shake the pan to mix everything.
• Place the dish in the oven for 30 to 35 minutes.
• Stir the potatoes once or twice as they cook and remove from the oven when golden brown and crispy.
• When serving, do not forget to remove the cloves of garlic, as accidentally taking a bite may be a surprise for some!

TIPS

You can use duck fat or goose fat instead of olive oil.