12 kipfler potatoes washed and split in half lengthways
1 head of garlic, broken up
1 tbsp fruit extra-virgin olive oil
Sea salt and freshly ground pepper
1 sprig of rosemary about 10cm long, picked
1. Preheat oven to 180C. In an oven proof dish toss together potatoes, garlic and olive oil.
2. Season well with salt and pepper then place in the preheated oven for 25 minutes, tossing occasionally
3. Add the rosemary and place back in the oven for a further 5 minutes or until the potatoes are soft.