Prep The Potatoes

• Peel the potatoes and cut them with a sharp knife into quarters. Then cut the quarters again into half. Wash the potatoes and place them into a large pot.
  6 large waxy potatoes
• Add water until the potatoes are barely covered. Cover the pot with a lid and bring the water to a boil. Once the water boils, turn off the heat and leave the potatoes in the hot water for 5 minutes.
• Drain off the water by pouring the potatoes into a colander.
• Arrange the potatoes in a single layer on a large baking sheet. Season the potatoes with salt and pepper, add Rosemary, garlic cloves, and chili flakes.
  salt and freshly ground pepper, 6 sprigs Rosemary, 6 garlic cloves, chili flakes (optional)
• Drizzle the olive oil over the potatoes and toss them well to ensure they are evenly coated with oil.
  1/4 extra virgin olive oil
• Place the baking sheet into a preheated oven and bake for 30 minutes at 220℃/428℉ (fan-forced) for around 30 minutes.
• After 30 minutes, remove the baking sheet and gently press the potatoes down with a potato masher or a fork.
• Put them back into the oven and bake for a further 15 minutes.
• Now they should be crunchy on the outside and fluffy on the inside. Enjoy!