Instructions: Peel the potatoes and quarter lengthwise. Cover with cold water and bring to the boil on the boiling plate; cook for 2 to 3 minutes. Drain well then return the potatoes to the pan.

Cover the pan: shake to roughen up the surface of the potatoes.

Stir the breadcrumbs rosemary salt pepper garlic and oil into the potatoes until well mixed.

Place in a large a roasting tin just large enough to hold the potatoes sprinkling over stray crumbs.

Cook on the top runners of the roasting oven for 30 minutes then transfer to the floor of the roasting oven for 40 to 55 minutes.

Cook in the bakingoven for about 2 hours turning occasionally.

These fragrant potatoes are delicious with turkey chicken or lamb.

Serves 8

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.