Mini Hassleback Potatoes with Rosemary and Garlic

Pre-heat your oven to 190*c / gas 4

Place the potatoes into a pan of boiling water and cook for about 5 minutes, drain and cool. Now insert a skewer through the middle of the potato. Using a small knife make little cuts through the potato until you hit the skewer. Place the potatoes into a small roasting dish, scatter over the rosemary, break the garlic up and scatter over the potatoes, season with the sea salt and milled pepper and finally drizzle over the olive oil and cook until crisp and golden. About 30 minutes. Great served with all meats, salads or simply on their own.

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