Wash and dry the potatoes.

Cut the potatoes in half, (if they are too big cut into quarters) and place in a large mixing bowl.

Add garlic, rosemary, chillies, salt, pepper and oil and combine well.

Arrange the potatoes and all the mixture in a cast iron pan, making sure the potatoes are not too tightly packed.

Put the pan over a medium heat and roast for about 10 minutes until the potatoes start to become a bit golden brown and crisp, moving the pan constantly.

Cover with a lid, lower the heat and cook for another 15-20 minutes, moving the pan regularly. About halfway through cooking, turn the potato pieces to ensure even browning.

Check with a fork if the potatoes are cooked, increase the heat and crisp the potatoes before serving. Remove from the heat and let rest for about 10 minutes.