Everyone loves roast potatoes and these are guaranteed to please!
3 lbs. russet potatoes
1/2 cup garlic-infused olive oil
few sprigs fresh rosemary
sea salt
Heat the oven to 400°F. Cut the potato (skin left on) into 3/4″ cubes and tip into a roasting tin. Add the oil and rosemary, then use your hands to toss everything together. Roast of 45 minutes, or until the the center of the cubes are tender and the skins are crispy. Sprinkle with sea salt to serve.
Cooking with Nigella 
I absolutely love this post! Your attention to detail and enticing descriptions made it impossible for me to resist trying out the recipes myself. The vibrant photographs beautifully captured the essence of each dish, making them even more irresistible.
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