Rosemary & Garlic Roast New Potatoes

Usually seved at winter classes, lovely with some sour cream!

Take a roasting dish full of small potatoes (the really small salad potatoes work well, or you can even use this recipe for jacket potatoes), drizzle with olive oil, put a few cloves of garlic (I don't peel them, just give them a bash with a knife), and a few sprigs of fresh rosemary. Bake at 200 degrees centigrade for an hour or longer at lower heat (this depends if you are teaching yourself!).

Baking time is also dependant on size of potato, but you can cover with foil and leave to steam, removing half an hour before serving to brown.

Just before you serve sprinkle with Maldon Sea Salt - it really is the only brand I have found that tastes right and has flakes not lumps which stick well!