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Cut any larger potatoes in half and add them all to a medium-sized saucepan.
Cover with cold water and place on the hob.
Bring to the boil, cook for 5 minutes and then remove from the heat and drain.
Add the olive oil to a shallow tray then add the drained potatoes.
Coat well in the oil and then mix through the garlic puree and rosemary.
Season with salt and pepper.
Preheat the oven to 220°C, fan 200°C, gas 8.
Cook the potatoes for 35-45 minutes until golden.
To freeze: Leave the potatoes to cool, flash freeze for 1 hour then add the potatoes to a large labelled freezer bag.
Cooking from frozen: Preheat the oven to 220°C, fan 200°C, gas 8.
Add the frozen potatoes to a baking tray and cook for 50 minutes to 1 hour until golden and crisp.