Method

1. 1.

   You will need...

   Preheat oven to 220*C | Large roasting tin | Colander
   

2. 2.

   Peel the potatoes and place them in a bowl of cold water (this will help get rid of the excess starch and aid the cooking process) | Drain the potatoes, tip them into a large pot, cover with cold water, add 1.5 tbsp of sea salt, put the pan on the stove and bring the water to the boil | Once the water is boiling, set a timer for 8 minutes | When the timer goes off, pour the potatoes into a colander and drain off the water | Leave the potatoes to steam dry for 5 minutes.

3. 3.

   Pick up the colander and shake the potatoes to “chuff” them | Shake the potatoes until their sides are rough (these rough edges will give you a perfect, crunchy crust) | Tip the potatoes into a large tray (making sure they have a bit of room to move and they’re not touching). Pour the olive oil over the potatoes, sprinkle over the salt and then turn the potatoes with a pair of tongs, making sure they’re all well covered in oil and seasoning.

4. 4.

   Put the potatoes in the oven and roast them for 30 minutes | Take the potatoes out of the oven, break the bulb over garlic into the pan, sprinkle over the rosemary and thyme | Use tongs to turn the potatoes so they’re well covered in flavour, oil and seasoning | Put the potatoes back in the oven and roast them for a further 40-50 minutes until the skins are incredibly crispy and and a deep, gold colour

5. 5.

   Take the potatoes out of the oven and put them on a plate covered with kitchen paper to drain off excess oil | Serve immediately alongside a full roast and all the trimmings