Half-fill a large pan with water. Add a pinch of salt. Cover with a lid. Set on a high heat to come to the boil. Meanwhile, scrub and peel the potatoes. Chop them into 3-4cm-thick chunks. When the water is boiling, add the potatoes. Turn the heat down to a simmer and cook the spuds for 4-5 mins till the outsides are just cooked.

Meanwhile, heat your oven to 200°C/ Fan 180°C/Gas 6. Add 2-3 tbsp olive oil to a large roasting tin, or 2 medium tins. Put them in the oven for 10 mins to heat the oil.

Drain the potatoes, then let them steam dry in the colander. Or spread them out on a tea towel to steam dry for 4-5 mins.

Take the hot roasting tin out of the oven. Add the potatoes. Season with salt and pepper. Turn the spuds a few times to coat them in the hot oil. Slide into the oven and roast for 40 mins, till golden brown. Turn the potatoes once or twice. If you’re using 2 tins, swap them over halfway through cooking.

While the potatoes cook, pick the thyme leaves off the woody stems . Roughly chop them. Peel and thinly slice the garlic cloves.

When the potatoes have roasted for 40 mins, remove the tin from the oven. Scatter over the thyme and garlic and toss together. Return the potatoes to the oven for a final 5-10 mins. The potatoes should be golden-brown and crisp. The garlic will be browned and aromatic. Transfer the cooked roast potatoes to a warm dish and serve.