Place the baby potatoes with 2 cloves of garlic and one sprig of rosemary In a large saucepan, cover with water and season with salt. Bring to the boil and simmer over medium heat for 20-25 minutes until cooked through.
Remove from the heat and drain the potatoes.
Gently crush the potatoes.
over medium high heat, heat a non stick sauté pan with a drizzle of oil.
Add the potatoes and colour them for 5 minutes turning once or twice. T
Add the last cloves of garlic and rosemary sprigs and the diced butter. Season with salt and pepper.
Let the butter foam and colour spooning the butter over the potatoes to coat them until well coloured, shinny and crispy.
Remove from the heat and serve immediately with some salad leaves or your desired ingredients such as ham, poached or fried eggs…