1½ kg unpeeled salad or new potatoes - you want about 40
3 tbsp olive oil
lots of little rosemary sprigs
Serves - 4
Boil the potatoes for 10 mins until tender, then drain. Heat oven to 200C/180C fan/ gas 6. Drizzle half the oil over a flat, sturdy baking tray or baking dish.
Using a potato masher, squash a sprig of rosemary into each potato on the tray so the masher leaves its mark and the potato splits around the edges.
Drizzle the potatoes with the remaining oil, season with sea salt and roast for 50 mins or until golden around the edges.
Recipe adapted from: Good Food