Speedy Lamb "Roast"

Drain the potatoes into a colander and toss lightly to roughen up the edges. In your same pot over medium heat, add 1cm of cooking oil and when hot add the potatoes, garlic (lightly crushed but in the skin) and whole rosemary sprig. Fry until the potato is golden on all sides, and crisped to your preference. We recommend about 8 minutes. Shift the pieces as they colour. Depending on the size of your pan, you may need to do this in batches. When they're done, remove from the pot and set aside on a piece of kitchen towel. CHEFS TIP For extra crispy potatoes, the less crowded they are, the better!