Crispy pan potatoes with rosemary
1 hr 25 min
5 portion(s), large, (5 x 150g)
3 clove(s), crushed
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Slice the potatoes into 3mm-thick rounds. Season and gently toss with the garlic and ½ tbsp of the oil.
- Arrange the slices, upright in concentric circles, in a 23cm-round ovenproof dish. Tuck in the rosemary. Cover with kitchen foil and bake for 30-35 minutes.
- Remove from the oven and increase the heat to 200°C, fan 180°C, gas mark 6. Brush the potatoes with the remaining oil then bake for 25 minutes until crisp.