Preheat the oven to 220ºC/200ºC fan.
If you have any larger potatoes, chop them so that they are all roughly equal in size.
Place the potatoes in a large baking tray and toss the potatoes in the olive oil (1 tbsp).
Season with salt.
Smash the garlic (a few cloves) - No need to peel the garlic, it just needs to be smashed a little to release the flavour. I simply give them a couple of bashes with a rolling pin.
Scatter the garlic and rosemary over the potatoes.
Place in the oven and cook for 30 minutes until the potatoes are soft and tender - It's a good idea to turn the potatoes halfway through the cooking time to help them cook evenly.
Once cooked, remove from the oven and serve.
Calories: 175kcal | Carbohydrates: 32g | Protein: 3g | Fat: 3g | Sodium: 11mg | Potassium: 789mg | Fiber: 4g | Sugar: 1g | Vitamin C: 37mg | Calcium: 23mg | Iron: 1.5mg
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.