Ingredients:

  • 1 kg potatoes, peeled and chopped
  • Olive oil, enough to coat the baking tray
  • Salt and pepper, to taste
  • 1 large red onion, peeled and cut into 8 wedges
  • 6 garlic cloves, gently bashed (do not remove the skin)
  • 4 sprigs of fresh rosemary

Instructions:

  1. Preheat the oven to 220°C (200°C fan/gas mark 7 / 425°F).
  2. Drizzle olive oil in a baking tray, enough to cover the bottom, and season with salt and pepper.
  3. Place the baking tray in the oven to preheat.
  4. Peel and chop the potatoes into quarters (or smaller, roughly 50g/2oz each).
  5. Boil the potatoes in a pot of water for 12 minutes, starting from when they enter the water.
  6. Drain the potatoes and return them to the saucepan. Cover with the lid and shake gently to rough up the edges.
  7. Carefully tumble the potatoes into the preheated baking tray, turning them to coat with oil.
  8. Bake in the oven for a total of 1 hour, turning gently halfway through.
  9. At the 15-minute mark, baste the potatoes with hot fat.
  10. After 30 minutes, add the onions, garlic, and rosemary to the tray, then baste again.
  11. Baste once more at 45 minutes.
  12. Check for doneness; potatoes are ready when golden and crispy.