Roman potatoes

A simple recipe, nice to make on a chilly day  -

Cut potatoes (the amount above is from four largeish potatoes) into 2cm dice, dry them, coat with flour, toss in an oiled pan, roast in a moderate oven for about an hour, stirring if you remember. At the outset, scatter some garlic cloves (unpeeled, for squeezing out when cooked) and rosemary sprigs among the potatoes. (Salt and pepper at your discretion.)