To make the confit garlic oil, preheat your oven to 90°C (fan oven). Cut some of the garlic heads in half (through the cross section of the bulb), leaving the rest whole.

Add the garlic and olive oil to a Le Creuset Toughened Non-Stick 26cm Square Roaster and place in your preheated oven. Confit slowly for 90 minutes or until the cloves are soft to the touch. Remove the garlic from the roaster and allow them to cool completely.

While the garlic is confiting, boil the potatoes in a saucepan until tender - a sharp knife should be able to pierce through the potato without resistance. Drain the water completely. Keep the potatoes in your warm saucepan, add 50g butter, salt and pepper, and 60ml of the confit garlic oil. Give the potatoes a good shake until the edges are fluffy and roughed up. This give the potatoes a crunchy exterior and soft interior.

Transfer the potatoes the same non-stick 26cm Square Roaster (confit garlic oil removed), and drizzle them with an additional 45ml confit garlic oil and the remaining cubed butter. Add some salt and rosemary sprigs. Roast for 45 minutes to an hour, rotating your potatoes every 15 minutes to create a lovely crunchy golden crust. Serve warm and enjoy!

*TIP: The confit garlic oil also makes for a great homemade gift! Simply pour the oil into sterilised jars or decanters and add a sprig of rosemary for added flavour. Store remaining confit garlic oil in the fridge.