Rosemary Roast Potatoes with Garlic

10 medium potatoes
4 x 5ml spoons dried rosemary, crushed
1 wine glass of olive oil (extra virgin)
4 Garlic cloves, crushed


Scrub potatoes in their skins and cut into four. Steam for ten minutes, then toss in olive oil, rosemary and crushed garlic. Place the potatoes on a warmed baking tray and roast in hot oven for 30 minutes at 190°C/375°F/Gas Mark 5. Serve immediately, the outside should be crunchy.

from here