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Heat the oven to 200C (180C fan)/390F/gas 6.
Scale up the ingredients depending on how many portions of potatoes you want. Put the potatoes on a baking tray, then half crush them with the palm of your hand (or use the back of a large spoon) so they split open but just about still hold together. Drizzle with extra-virgin olive oil to taste, toss to coat and roast for about 45 minutes, until the potatoes start to crisp up and turn golden brown.
Meanwhile, make an optional seasoning from various storecupboard ingredients, again scaling up the quantities according to how many you’re cooking for. In a small bowl, mix the crushed garlic, lemon zest, spices and herbs.
Once the potatoes have had their 45 minutes, scatter the seasoning over the top, toss again and return to the oven for a final 15 minutes, until the potatoes are nice and crisp. Finish with a generous seasoning of sea salt and serve immediately.