1 kg (2 1/4 lb) baking potatoes, washed and peeled
1 pint (600 ml) 2 cups oil for frying
3 rosemary sprigs
6 garlic cloves
salt and pepper
1 pint (600 ml) 2 cups oil for frying
3 rosemary sprigs
6 garlic cloves
salt and pepper
method
1. Dice the potatoes into 2 cm x 2 cm (2/3 in x 2/3 in) cubes.
2. Place in a bowl, cover with water and leave for about 2 hours, then drain and pat dry.
3. Preheat the oven to 170°C (350°F) gas mark 3. Heat the oil in a non-stick roasting pan over a medium heat.
4. Add the potatoes, rosemary, garlic and salt and pepper to taste and mix well.
5. Cook until the potatoes are sizzling.
6. Put the pan in the oven and cook for about 1 hour, turning them every 15 minutes, until dark golden and crispy on top.
7. Drain them on paper towel, arrange on a platter and serve immediately.
2. Place in a bowl, cover with water and leave for about 2 hours, then drain and pat dry.
3. Preheat the oven to 170°C (350°F) gas mark 3. Heat the oil in a non-stick roasting pan over a medium heat.
4. Add the potatoes, rosemary, garlic and salt and pepper to taste and mix well.
5. Cook until the potatoes are sizzling.
6. Put the pan in the oven and cook for about 1 hour, turning them every 15 minutes, until dark golden and crispy on top.
7. Drain them on paper towel, arrange on a platter and serve immediately.
serving amount
serves 6
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