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First of all sort through the potatoes and cut any larger ones in half so they are all as evenly sized as possible.
Then place them in a large bowl along with the garlic and chopped herbs and a good seasoning of freshly milled black pepper. Next add the oil and vinegar and toss everything around to get all the potatoes evenly coated. Now cover the bowl with a cloth and leave on one side until the potatoes have soaked up all the flavours – about 1½ - 2 hours.
To roast the potatoes, pre-heat the oven to its highest setting, spread the potatoes out on a large, solid roasting tray, season well with crushed Maldon salt and roast on the highest shelf for 20-25 minutes. Test them with a skewer – they should be crisp on the outside and soft and tender within. Serve straight away.