Half-fill a large pan with water. Add a pinch of salt. Cover with a lid and set on a high heat to come to the boil. Meanwhile, scrub and peel the potatoes. Chop the potatoes 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, preheat 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 and season with a pinch of salt and pepper. Turn the spuds a few times to coat in the hot oil. Slide into the oven and roast for 40 mins, till golden brown. Turn the once or twice. If you’re using 2 tins, swap them over halfway through cooking.

While the potatoes cook, pick the thyme leaves off their woody stems and 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 mins. Transfer the cooked potatoes to a warm dish and serve.