Potatoes are the most versatile vegetables. Roasting them with rosemary give the most fabulous flavour. This recipe calls for the potatoes to be chopped, but it works just as well with baby potatoes. Cut them in half so they absorb more flavour. You can use this as a side dish for virtually anything, or simply add a tomato salad for a meal
500g potatoes, chopped into 1cm cubes (peeling optional)
2 Tbsp fresh rosemary leaves, roughly chopped
1/4 cup olive oil
Black pepper and coarse salt
Preheat the oven to 220 C
Toss the potatoes with the olive oil, rosemary and freshly ground black pepper and salt to taste
Tip them onto a baking tray and bake for 35-45 minutes until crispy on the outside and tender on the inside.