Ingredients:Enough potatoes to feed your guests
Some sprigs of rosemary
4 cloves of garlic
A 5mm-thick layer of olive oil
Some salt to taste
Heat up the oven to 200°C. Take your potatoes and dice them into pieces roughly 7mm to 15mm across. You can either wash them and leave on the skins or peel them. I chose to peel them, even though it is not the purest form of the recipe. Then chop up the garlic into thin slices and the rosemary into tiny pieces.