Steps
- Preheat the oven to 400°F / 200°C. Scrub 1.5kg of medium starchy potatoes of similar size.
- Set each potato between two wooden-spoon handles. Slice across at ⅛in / 3mm intervals, leaving the base and both ends connected.
- Set cut-side up on a shallow baking sheet. Rub with ¼ cup of vegetable oil, working it between the slices.
- Add 4 lightly crushed garlic cloves and 3 rosemary sprigs. Season with sea salt flakes.
- Roast for 50-60 minutes, basting halfway, until tender through the center with crisp, golden edges.