Roasted potatoes are one of my favourite ways of eat them. Crisp and the slices are thick enough to enjoy the flavours.
4 potatoes, peeled, halved
1 tbs olive oil
1 garlic cloves, crushed
2 tbs coarsely chopped fresh rosemary
Salt & freshly ground black pepper
Preheat oven to 200°C.
Place 1 potato, cut-side down, on a board and make thin, evenly spaced cuts at 5mm intervals,
bout two-thirds of the way through.
Place in a bowl. Repeat with remaining potatoes.
Add oil, garlic and rosemary to potatoes.
Season with salt and pepper and toss to combine.
Place in a roasting pan. Bake in oven, turning occasionally, for 1 hour or until golden brown and crisp.
Transfer to a serving bowl to serve.