Mexican Patatas Bravas

Preheat the oven to 200°C (400°F, Gas 6).

Scrub the potatoes, then chop them into bite-sized chunks, with the skin on, trying to keep them similar in size.

Put them into a pan and pour over some boiling water. Leave them for about 15 minutes (not on the heat). Meanwhile, drizzle the olive oil into a roasting tray and place in the oven to heat up.

Drain away the water and tip the potatoes into the roasting pan with some garlic and rosemary, a big slug of olive oil and season well with salt and pepper.

Roast in the oven for 45 minutes or until nice and crispy, shaking things up once or twice (but taking care not to break them up).

Dollop over the chipotle ketchup, some finely chopped parsley and a little grated Parmesan.