Classic crispy potato cubes

Put the potatoes in a large saucepan of cold, heavily salted water. Set the pan over a high heat, bring to the boil, then reduce the heat and leave on a gentle boil for 5-7 minutes, until the potatoes fall off the tip of a knife. Drain in a colander. Leave the potatoes in the colander over the pan on the turned-off hob, cover with a clean tea towel and steam dry for 10 minutes.

Meanwhile, preheat the oven to 200°C, gas mark 6. Drizzle the oil in a baking tray and put in the oven to get hot. This is important for that crispy crunchiness. Cut the top off the garlic bulb and put it on some foil with the whole sprig of rosemary, a touch of oil and a sprinkling of salt, then wrap tightly.

Get the hot tray out of the oven, then carefully tip in the potatoes and add the wrapped garlic. Roast the potatoes for 30 minutes, then remove the tray, give the potatoes a mix and put them back in the oven for a further 25-35 minutes, until completely golden and crispy. Keep an eye on them in case you need less or more time.

Remove the potatoes and garlic from the oven and take the garlic and rosemary out of the foil. Carefully squeeze the garlic  esh out of the cloves into a bowl and mix it with the chopped rosemary, cheese, salt and a little freshly ground black pepper to form a paste.

Spoon the paste onto the potatoes and give them a good toss. Serve, sprinkled with extra cheese if you wish. Remember: each bite should be super crunchy.