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Directions
Peel the potatoes. Cut any large ones in halves or quarters, as you deem appropriate.
Parboil the potatoes for about 10 minutes.
While they are boiling, peel the garlic cloves.
Drain, then put the cover back on the pot, and shake the potatoes around in the pot, just enough to rough up the edges of them a bit.
Put in a roasting pan. Sprinkle some dried rosemary over them, and scatter the olive cloves around on them. Drizzle with olive oil so that most surfaces of the potatoes are covered.
Roast for 35 to 45 minutes, or until potatoes are golden-brown and crisp.
Serve hot.
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