Rosemary potatoes

Preheat the oven to 200 ° C.

Clean the potatoes and halve them. Bring a generous pot of water to the boil. Boil the potatoes for 6 minutes and drain.

Put the potatoes in the roasting pan or oven dish covered with the parchment paper. Ris the leaves of the rosemary twigs.

Add the rosemary and the sea salt and drizzle with the oil.

Remove the cloves of garlic and mix in the unpeeled toes. Bake for about 50 minutes in the oven until the potatoes are golden brown.

Change regularly. Serve with (a part of) the garlic, first squeeze it out of the skins.