Roasted Potatoes with Rosemary

Preheat oven to 400ºF (200ºC).

Peel potatoes and cut them into roughly 2-to 3-inch cubes. Add to a large, deep baking tray.

Take one of the sprigs of rosemary and pull off the leaves. Using a sharp knife, finely chop the leaves and sprinkle them into the baking tray over the cut potatoes.

Add salt, pepper and oil to the baking tray and mix everything together well using your hands. You’ll want to make sure that all of the potatoes have a light coating of oil on them.

Distribute potatoes evenly within the tray (try not to stack them on top of each other), place the remaining sprig of rosemary into the tray and then place in the oven.

Leave in the oven for 25 minutes and then take them out. Once removed, lightly crush the potatoes down with a potato masher—this will make sure that all of the oil is absorbed into the potatoes. Return the tray to the oven for another 25 minutes.

Once cooked, remove the tray from the oven and leave the potatoes to sit for 2 minutes before serving.