Rosemary-roasted cubed potatoes

Roast potatoes
Originally uploaded by Lisa Fagg.

Comforting Winter food - when made with duck or goose fat they are divine (but we confess to making them with olive oil!). Utterly tasty (and photogenic, too!) The recipe is from 'Cook with Jamie Oliver'. This recipe was so well-liked by us (and easy, too!) that we often had these potatoes with our meals. Recently (November, 2007) a representative from a London-based ad agency emailed asking for permission to use this photo. I gave permission. I'll know soon whether or not this request was bogus! Fingers crossed... it would just be a 'cool thing'!

Rosemary-roasted cubed potatoes

600g waxy potatoes, peeled or scrubbed and cut into 2.5cm/1 inch cubes
sea salt and freshly ground black pepper
a sprig of fresh rosemary, leaves picked
olive oil or duck or goose fat
5 cloves garlic, skin on and smashed

Method
Preheat your oven to 220˚C/425˚F/gas 7. Place your potato cubes in a large pan of cold, salted water and bring to the boil.  Drain them immediately in a colander and allow them to steam for a couple of minutes until the dry out a bit.  Bash up the rosemary leaves in a pestle and mortar. Heat some olive oil, or duck or goose fat, in a roasting tray.  Add the garlic cloves, potatoes and rosemary oil. Season and toss together until well coated.  Place in the oven for about 20 to 25 minutes, shaking the try every so often, until the potatoes are golden and crispy.