Boil the peeled potatoes in salted water for 10 minutes (do not have to be small, just cut in half if they are too big). Meanwhile, take a baking dish and add olive oil so that the bottom gets a light layer. If you like, you can replace the olive oil with butter, which makes the potatoes even more crispy.
When the potatoes are ready, drain and place in the pan. Pour a good pinch of salt and pepper over it and put the whole thing in the oven at 190 ° C for 30 minutes.
Now take a bowl and strip the rosemary from the twigs and pour in, plus a dash of olive oil and a dash of vinegar (it boils off completely, but still gives the whole thing a kick). Mix briefly and add 6 more unpeeled cloves of garlic.
After 30 minutes, take the potatoes out of the oven and now press them down with a potato masher, not too timidly, they should later have the consistency of croquettes inside.
Now spread the rosemary mixture over it and put it in the oven for another 25-30 minutes at 190 ° C, until it is the desired degree of browning.
Instead of rosemary, other herbs can of course be used, the recipe is great for experimenting.
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