Ingredients:
10 potatoes
4 tablespoons of crushed dried rosemary
4 cloves crushed garlic
1 glass olive oil ( extra virgin)
Directions:
Clean the potatoes in their skins and chop into four.
Cook for twenty minutes, and then toss in olive oil, crushed garlic and rosemary.
Place the potatoes on a warmed baking tray and roast in hot oven for about 35 minutes at 375 F/190 C/Gas Mark 5.
Serve immediately, the outside should be crispy.
Servings: 8
Time preparation: 30 min.
Time total: 65 min.