Preparation

1. Take the top off the garlic clove.

2. Wash potatoes

3. Great parmesan cheese.

4. Chop fresh rosemary.

Instructions

1. Put exposed garlic into a piece of foil and add a drizzle of oil then close the foil around the cloves.

2. Bake in the oven for 30 minutes. Take out and squeeze the cloves out of their skins and then mash.

3. While garlic roast cook potatoes in water, salt, baking powder, and bay leaves for about 12 minutes until barely cooked. Drain and leave to cool slightly.

4. Raise the temperature of the oven slightly and put the cooked potatoes on a baking sheet lined with baking parchment.

5. Using a flat bottom cup or spoon, smash each potato to about 2cm. Keep potatoes and one and make sure they are not touching each other.

6. Sprinkle cheese, rosemary, smashed garlic, salt, and pepper over the potatoes and pour the oil over evenly.

7. Place in the oven for 40 minutes. Give the tin a shake now and then to keep the potatoes from catching.

8. When cheese has browned take out of the oven and serve.

I cook the potatoes and garlic up to a day in advance then you just need to put the potatoes into the oven to brown and finally cook. It may take a few minutes longer to cook from cold.