8 (1.3kg) potatoes, peeled, halved
3 garlic cloves, crushed
2 tablespoons chopped fresh rosemary
2 tablespoons olive oil
2 teaspoons sea salt
Preheat oven to 170°C/150°C fan-forced. Line a baking tray with baking paper. Place potatoes in a saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 12 minutes or until just tender. Drain. Return to pan.
Combine garlic, rosemary, oil and salt in a bowl. Add to potatoes. Toss to combine.
Arrange potatoes, in a single layer, on prepared tray. Roast on top shelf in oven for 40 to 50 minutes, turning once, or until golden and crisp. Potatoes are cooked at same temperature as lamb (see related recipe). If roasting potatoes only, cook at 200°C/180°C for 35 minutes or until golden and crisp.