Roast Potatoes with Garlic & Rosemary

I like little roast potatoes with lots of flavour and minimum fuss - none of this par-boiling, coating in flour and goose fat nonsense. I haven't given specific quantities for the ingredients as you can change these depending on how many pototoes you want to eat. I was cooking for myself and my boyfriend so I have put the amount I used in brackets.

Roast Potatoes with Garlic & Rosemary
Ingredients:
Sunflower oil (2tbsp)
Potatoes (4 medium)
Whole Garlic Cloves, unpeeled (4)
Rosemary (leaves pulled off one sprig)

Pre-heat the oven to 200°C / 400F / Gas Mark 6

Put the vegetable oil in a baking tray or oven-proof dish. Put this in the oven to heat up for about 15 minutes.
Meanwhile, peel and cut the potatoes into 4cm / 1.5 inch cubes.
When the oil is hot, put in the potatoes - be careful, the hot oil can spit on you! I use a slotted metal spoon to place the potatoes into the oil.
Add the rosemary and garlic gloves and carefull coat all the ingredients with the hot oil.
Place in the oven and cook for between 45-60 minutes depending on your desired level of roasting, turning the potatoes halfway through cooking.

That's it!