500g waxy new potatoes (I use charlottes)

3 fresh rosemary sprigs

Sea salt

2 tablespoons of extra virgin olive oil

1. Pre-heat the oven to 200°C.
2. Cut the potatoes into 3cm long chunks.
3. Drizzle 1 tablespoon of olive oil over the bottom of a large baking tray, and scatter the potatoes across the top.
4. Season with coarse sea salt.
5. Remove the rosemary leaves from the stalks and then finely chop them.
6. Scatter the rosemary over the top of the potatoes.
7. Drizzle over the remaining olive oil, mix well and then spread evenly.
8. Place in the hot oven.
9. After 25 minutes, give the baking tray a good shake and then return to the oven for another 15-20 minutes, until the potatoes are golden brown.