Pan-Fried Potatoes with Garlic and Rosemary

These bad boys are so fragrant and tasty they nearly become the main feature in many meals. They will go with any meat and I eat them once or twice every week. I could honestly eat them every day they are so gorgeous. Give them a go and jazz up the humble spud!

Ingredients

1kg baby potatoes

1 teaspoon sea salt

1 fat clove of garlic

1 sprig of rosemary

Olive oil

Method

• Scrub the baby potatoes and cut them into quarters (unpeeled). Place them into a saucepan of salted water and put on a high heat. Bring to the boil, then turn down the heat and cook for 5 minutes or until you can push a fork into them. Drain in a colander in the sink and let them steam dry for a few minutes.

• Put the sea salt and peeled garlic clove in a pestle and mortar and grind into a paste. Strip the rosemary and finely chop the leaves, add it to the paste and pour in a good glug of oil and mix all around.

• Pour this mixture into a large frying pan on the hob on a medium heat so as not to burn the paste, then pour in the parboiled potatoes and turn up the heat slightly.

• Toss the potatoes around, ensuring they all get coated with the mixture.

• Shake them every now and again over a medium/high heat for 20–25 minutes until coloured and crispy on the outside and fluffy on the inside.