Ingredients:
1 cup extra virgin olive oil
2 pounds baking potatoes - peeled and cut into 3/4 inch cubes
3 garlic cloves - chopped
2 tablespoons fresh rosemary leaves
Preheat the oven to 350°F.
Put oil in a large roasting pan. Add the potatoes, garlic, and rosemary and stir to coat all the ingredients with the oil. Place full roasting pan in oven to roast the potatoes. Cook until golden brown, about 40 minutes. Stir frequently.
Remove the potatoes from the oven. Use a slotted spoon to remove potatoes and place them on paper towels to absorb the extra oil. When drained, place potatoes on a warm serving dish and serve.
Start toasting the baguette slices. As the bread toasts, gently reheat the seafood mixture.
Remove the bread and while still hot, spread the seafood mixture on top. Arrange on plate and serve immediately.