Prep the Potatoes:
Start by halving any larger potatoes so they're all roughly the same size. Place them in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat, then cook for 5 minutes. Drain well and set aside.
Season & Coat:
Pour olive oil into a shallow roasting tray. Add the drained potatoes and toss to coat them evenly. Mix in the garlic purée and chopped rosemary, making sure every potato is well coated. Season generously with salt and freshly ground black pepper.
To Cook Now:
Preheat your oven to 220°C (fan 200°C, gas mark 8). Roast the potatoes for 35 - 45 minutes, or until golden brown and crisp on the outside, turning once or twice during cooking for even colour.
To Freeze for Later:
Let the roasted potatoes cool completely. Spread them out on a baking tray and flash freeze for about 1 hour. Once frozen, transfer to a large, labelled freezer bag and store for up to 3 months.
To Cook from Frozen:
Preheat the oven to 220°C (fan 200°C, gas mark 8). Spread the frozen potatoes on a baking tray in a single layer. Roast for 50–60 minutes, or until piping hot, golden, and crisp.
