Herby roast potatoes

• rapeseed oil↗4 tbsp tbsp
• Maris Piper potatoes↗1½ kg kg

  cut into quarters, peel reserved

• butter↗50g g
• woody herbs↗½ bunch of bunch

  (thyme, rosemary or bay)

• garlic cloves↗6

  lightly bashed

Step-by-step instructions

1. 1

   Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven to heat up.

2. 2

   Bring a large pan of salted water to the boil, tip in the potatoes and their peel (for extra flavour), and simmer for 8-10 mins. Drain the potatoes and discard the peel. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.

3. 3

   Remove the tray from the oven and put directly on the hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, turning them in the fat, leaving a little space between each. Reduce the oven to 200C/180C fan/gas 6. Nestle the herbs around the potatoes, along with the garlic. Sprinkle over 1 tbsp sea salt and return to the oven for 1 hr, turning every once in a while, until golden and crisp.