Peel and cut the potatoes
Boil in salted water until fork-tender, then drain and leave to dry
Shake them to fluff up the edges before adding to hot fat or oil
Roast at 200°C for 45 minutes to 1 hour, turning halfway
Finely chop the rosemary, thyme and garlic
Add to a bowl with a pinch of salt and a splash of olive oil
Stir well and pour over the potatoes just before they finish roasting
Return to the oven for 5 minutes
Serve and enjoy
