Line a baking tray with parchment paper and set aside. Pro Tip: If the parchment paper won’t lay flat, scrunch up the paper first and then line the tray!
Peel the potatoes and chop them into rough chunks.
Fill a large pan with cold water and lightly season with salt. Add the potato pieces and bring the water to the boil. Boil for 5 minutes.
While the potatoes are cooking, peel the garlic cloves. The easiest way to do this is by chopping off both ends first, then by peeling off the skin. Crush the garlic cloves by placing the flat side of your knife over the clove and now bash the knife with the heel of your hand. (Check out our insta stories for a more detailed way of doing this safely!) Set aside.
Cut the lemon into segments and set aside. The lemon I used was already zested but you can use un-zested lemons as well.
Remove the potatoes from the heat and drain. Place them in the baking tray.
Add the oil, garlic, lemon, rosemary, salt & pepper to the potatoes. Toss together to make sure the potatoes are fully coated in oil.
Place in the oven at 220°C/425°F for 20 minutes.
After 20 minutes of roasting, take the tray out and give the potatoes a stir, place them back in the oven for a further 20 minutes.
Stir the potatoes again and roast for another 20 minutes.
After a total of 1 hour of roasting, remove the tray from the oven and drizzle over the maple syrup and return to the oven for a final 10-15 minutes.
Serve and enjoy!
