Rosemary Parmentier potatoes

Place large baking tray in oven and preheat to 200C/fan 180C/gas 6.

Peel and dice potatoes into half inch/1cm cubes. Meanwhile melt butter and stir in parsley.

Heat oil in large frying pan. Over a moderate heat, add cubed potatoes and cook for 5-10 minutes, stirring occasionally to prevent potatoes browning or sticking to the pan.

Remove rosemary leaves from tough stalks and finely chop. Transfer potatoes to baking tray. Mix parsley butter in with the potatoes and sprinkle with rosemary and season.

Roast for 30 mins, shaking halfway to prevent sticking.