Roasted smashed garlic and rosemary potatoes

Method

1. Put the halved potatoes in a large saucepan, cover with water, bring to the boil and cook for 20 minutes until just tender.
2. Heat the oven to 200°C/180°C fan/gas 6. Drain the potatoes well and partially crush with a potato masher, leaving them in large chunky pieces but with some small crumbly bits. Drizzle a good glug of rapeseed oil into a large roasting tin (you may need to use 2 tins as the potatoes need to be in a single layer). Spread out the potatoes, drizzle with a little more oil and season well with salt and pepper, then roast for 20 minutes.
3. Remove from the oven, toss with the crushed garlic and chopped fresh rosemary, then return to the oven for 10-15 minutes until crisp and golden.