Roast potatoes with the flavours of fresh herbs are the classic accompaniment to a roast dinner
- 1kg (2lb 4oz) waxy new potatoes (such as Charlotte)
- 3tbsp chopped fresh rosemary
- 2tbsp chopped fresh thyme
- 2 garlic heads, not peeled
- 100ml (4fl oz) olive oil
Preheat oven to 200°C (400°F, gas mark 7). Cut the potatoes in half lengthways and place in a shallow roasting tin. Add the chopped herbs, garlic and olive oil and stir well.
Season generously with salt and freshly ground black pepper and place in the oven. Cook for 45 mins or until crisp and golden brown.
Add goose fat to make your potatoes extra crispy. Many supermarkets now stock it all year round.