Spiced Christmas roasties

Instructions

1. 1

   Put the potatoes, whole rosemary sprigs, garlic bulb halves, baking powder and fine sea salt in a large saucepan. Cover with plenty of cold water and set over a high heat. Bring to the boil, then reduce the heat to medium-high. Cook for 10-13 minutes until a knife goes easily through the potatoes; drain in a large colander over the sink. Allow to steam dry in the colander with the rosemary and garlic for 15 minutes.

2. 2

   Meanwhile, preheat the oven to 240ºC, gas mark 9. Put the oil in a small saucepan over a medium heat with the chopped rosemary and crushed garlic. Cook for 6 minutes, stirring frequently, until slightly golden. Add the cumin, take off the heat and set aside for 1 minute, then drain through a heatproof sieve set over a heatproof bowl, making sure that the sieve isn’t standing in the oil. Reserve the rosemary, garlic and cumin seeds.

3. 3

   Put the potatoes back in the pan, cover and shake to create a rough, shaggy exterior. Add the rosemary sprigs and garlic halves from the colander; pour in the infused oil. Mix gently, then arrange in a roasting tin. Roast for 25 minutes, stir gently, then roast for another 25-35 minutes until deeply golden.

4. 4

   Meanwhile, put the reserved garlic, rosemary and cumin seeds (from infusing the oil) in a pestle and mortar with the sea salt flakes and grind until incorporated. Scatter the garlic mixture over the cooked potatoes, shaking the tray so the oil helps it stick. Transfer to a serving platter and serve hot.