Potatoes and rosemary are made for each other. They’re easy to make and the truffle oil gives this dish a special touch. This is the taste of the south.
Preheat the oven to 220 °C/Gas 7.
Bring a large pan of salted water to the boil. Cut the potatoes into 2 cm cubes (with skin).
Boil the potatoes for 10 minutes, until tender. Drain and leave to cool for 5 minutes.
Put the potatoes in a large bowl, together with the rosemary, olive oil, garlic, salt, and pepper. Mix well.
Spread everything out in a pan covered with baking paper and bake for 25 minutes. Turn and bake for another 20 minutes until everything is golden brown and crispy. Sprinkle with Parmesan cheese and drizzle truffle oil or sesame oil.
