Roast Garlic and Rosemary Potatoes

Serves: 8-10

1.2kg potatoes
50ml olive oil
50g butter
4 cloves garlic, chopped
2 tsp rosemary leaves, finely chopped
salt and pepper

Dice the potatoes, leaving the skin on.
Cook in salted water until jut done.
Drain and dry between two tea towels.
Heat the oil and gently fry the potatoes until golden brown and heated through.
Add the butter, garlic and rosemary.
Toss together over low heat for a further two minutes.
Season to taste.