Herby Roast Potatoes

1. Half-fill a large pan with water. Add salt. Cover and put on a high heat to come to the boil. Heat your oven to 180°C/Fan 160°C/Gas 4.

2. Scrub and peel the potatoes. Chop them into chunks around 3-4cm across. Pop them in a large colander and rinse under cold water. When the water in the pan is boiling, add the potatoes. Bring back to a gentle simmer, and then simmer for 5 mins.

3. Drain the potatoes, then tip them back into the pan. Gently shake them to rough up the edges. Lay a couple of clean tea towels out on your kitchen surface and tip the potatoes onto them. Spread the potatoes out and let them steam-dry for up to 10 mins (no longer than that or the potatoes will develop a ‘skin’).

4. Meanwhile, add 2 tbsp oil to a large roasting tin. Put the tin in the oven to heat for 10 mins.

5. Take the roasting tin out of the oven. Add the potatoes and season with salt. Turn them a few times to coat in the hot oil. Drop 1 bay leaf into the tin. Roast for 45 mins, turning the potatoes after 25 mins, till golden brown.

6. Pick the rosemary and thyme leaves off their sprigs. Finely chop. Dice 50g butter.

7. After 45 mins, remove the tin from the oven. Drop in the butter. Scatter over the rosemary and thyme. Season with salt and pepper. Toss the potatoes to mix.

8. Return the potatoes to the oven for 5-10 mins till crisp. Transfer to a dish and serve.