Mary Berry's 'super crispy' roast new potatoes with garlic and rosemary recipe

"These golden potatoes are all cooked in one large roasting tin," Mary Berry said, emphasising the ease of cooking them.

The perfect accompaniment to a poultry or vegetarian dish, these roasted new potatoes may become part of your cooking collection.

An easy go-to side dish, will you serve yours with salmon, beef, lamb or mushroom pie?

Only requiring five ingredients to make, the "super crispy" new potatoes are affordable, easy to make, and taste lovely.

Here's how to make Mary Berry's roast new potatoes with garlic and rosemary recipe.

Roast new potatoes

Serves: eight people

Ingredients

• 1kg baby new potatoes, each cut into three slices
• Two to three tbsp olive oil
• One large garlic bulb, halved
• Three sprigs rosemary, leaves finely chopped
• Sea salt and freshly ground black pepper

Method

Preheat the oven 220C (200C fan/gas seven). Put the potatoes in a large roasting tin with the olive oil and garlic bulb.

Season well with salt and pepper and toss together. Roast for 30 to 35 minutes, or until golden and crisp, tossing halfway through cooking.

Add the chopped rosemary for the last 10 minutes. Then sprinkle with sea salt and serve straight away.

For more traditional roasted potatoes, Mary Berry recommends Desirée, King Edward or Maris Piper spuds.

These types of potatoes are best cooked when first parboiled for five minutes in boiling water on the hob.

Then they can be fluffed up around the edges when being drained in a colander before being roasted.