Crispy roast potatoes with garlic and rosemary

Wash the potatoes and peel them (optional; peeling gives a crispier potato).

Cut each potato in half and in half again, into pieces of consistent size, about six per potato; no smaller.

Boil in unsalted water for five minutes, no more, no less.

Lift out with a strainer straight into a bowl of cold tap water to cool them.

Dry the warm potatoes in a clean kitchen towel, removing all the water so they crisp.

In a bowl, toss with generous extra virgin olive oil, three garlic cloves, and a little salt and pepper.

Line a tray with baking paper, spread the potatoes in one layer without overlapping, and add rosemary, cut or broken on top.

Roast in a fan-forced oven at 220 degrees Celsius for about 45 minutes, checking at 40; at most 50.

At 20 minutes turn the potatoes one by one (or toss), add a little more salt and pepper, and roast 20 more minutes.

Drizzle with a little more extra virgin olive oil, toss so the rosemary breaks off, remove the stalks, and serve.