2teaspoonsrosemaryfinely diced (or use thyme, oregano or another herb)
½teaspooneach salt and pepperor to taste
Preheat the oven to 400 degrees F / 200 degrees C. Pour the oil onto a large, rimmed roasting pan and place it in the oven to heat up.
Meanwhile, wash the baby potatoes and pat them dry with a clean tea towel, then slice larger ones so they’re all around the same size. There’s no need to peel the baby potatoes.
When the oil and pan are hot, carefully take it out of the oven and add the potatoes. Turn them in the oil (careful not to splash) with tongs or two spoons.
Put the roasting pan in the oven and roast the baby potatoes for 10 minutes, then add the garlic and rosemary and stir carefully. Return the pan to the oven and cook for a further 10-15 minutes, or until golden. Discard the garlic and serve.
Try to cut the potatoes to the same size as much as possible to make sure they all cook at the same time.
When transferring a hot baking sheet with oil, be careful for the oil not to splash as it can cause serious burns.
Make sure the cooking oil you use can withstand a high baking temperature with a high smoke point for best results.
The potatoes do not need to be peeled as their skin is soft and edible.
Do not chop the garlic before adding it to the oven as chopped garlic can burn at that temperature.