Rosemary and garlic roast potatoes

1 Put the potatoes in a large pan, cover with water, bring to the boil and cook for 15–18 min until almost tender.

2 Heat the oven to 200°C/180°C fan/gas 6. Drain the potatoes, return to the pan and partially crush using a potato masher, leaving them in large chunky pieces but with some small crumbly bits. Drizzle with the oil and stir. Tip into a large roasting tin (see Double up, below). Spread the potatoes out and season well with freshly ground black pepper, then roast for 20 min.

3 Remove from the oven, then add the garlic and chopped rosemary sprigs and toss to combine. Return to the oven to roast for a further 10–15 min until crisp and golden.