Bay Studded Original Rooster Potatoes with Rosemary

METHOD

1. Preheat the oven to 200°C/400°F or Gas mark 6.

2. Cut each potato across its width in slices about 5mm apart but stopping about 1cm from the bottom so each potato is still joined at the base.

3. Break the bay leaves in half and insert them into the slices, pick sprigs from the rosemary and again place into the slices.

4. Season with salt and pepper to your taste.

5. Place the potatoes into a roasting tin, sprinkle olive oil over the potatoes.

6. Pour enough cold water into the pan, just enough to cover the bottom of the pan.

7. Cut the butter into pieces and place around the potatoes.

8. Place pan into oven to roast, baste regularly with the butter until the water evaporates and the potatoes are tender.

9. Serve and enjoy.

What you will need