8 cloves of garlic, in their skins
1kg new potatoes, cleaned and cut into quarters
8x 5cm sprigs of rosemary
1½ tbsp olive oil
Salt and freshly-ground black pepper
Pre-heat the oven to 220°C.
Put all the ingredients in an oven-proof dish (it needs to be big enough for them to lie in one layer) and mix well with your hands until the spuds are all coated in oil.
Pop in the oven for 50 minutes, giving them a good stir after 25 minutes so they brown all over, and roast until they are crisp and golden.