Ingredients
• 2.5kg floury potatoes (such as King Edward or sebago)
• Olive oil
• 1/2 bunch of rosemary, leaves picked
• 2 bay leaves
• 1 garlic bulb, cloves separated, skins left on
• 1 lemon
• Grated parmesan, to sprinkle
Method
Step 1
Cut your potatoes so they're all evenly sized. Place in a large saucepan, cover with cold water and bring to the boil. Cook for 5–6 minutes until parboiled, then drain and leave to steam dry for 3 minutes. (Shake the colander to roughen the potatoes – this will help make them super crisp later.) Toss the potatoes with a little oil and spread in a roasting pan. Cover with plastic wrap and leave in the fridge until 1 hour before you’re ready to cook.
Step 2
Remove the plastic wrap from the potatoes, and preheat the oven to 190°C. Roast the potatoes for 40–50 minutes until golden but still a little undercooked.
Step 3
Remove the pan from the oven (leave the oven on) and gently squash each potato with a masher or fork to increase the surface area for crisping.
Step 4
Add a good measure of olive oil to a small bowl, then stir in the herbs, garlic, strips of lemon zest and a squeeze of juice. Drizzle the mixture over the potatoes and give the pan a good shake to coat. Return to the oven for 40 minutes. Pull out the tray and sprinkle over a little parmesan, then roast for a final 5 minutes or until the potatoes are crisp.
