Preheat oven to 180°C (Gas Mark 4, 350°F) and put the oil into a large roasting dish. Put the dish in the oven to heat up the oil.
Cut the potatoes in halves (or quarters, if large) and place in a large pan. Cover with plenty of fresh water and add 2 tsp of the salt. Bring to a boil, the turn down the heat and leave to simmer for 10 minutes.
When the potatoes are just tender at the edges, pour them carefully into a colander and leave to drain really well for a few minutes to steam dry. Give the colander a couple of shakes to roughen and crumble the edges of the potatoes slightly. This will help the edges to become crispy in the oven.
Remove the roasting dish from the oven and place on a heatproof surface. Working quickly and carefully, tip the potatoes from the colander into the hot oil. They should sizzle as you do this. Add the garlic cloves, herbs and sprinkle everything with the remaining salt. Turn each potato over once to coat in the oil and put the dish back into the oven. Leave to roast for 40 minutes.
After 40 minutes in the oven, turn the potatoes over and give the dish a good shake to loosen and crispy pieces. Return to the oven for up to another 40 minutes, watching them towards the end to ensure they don’t burn.
Serve piping hot, with gravy for dipping!
Pulled Jackfruit & Coleslaw Sandwich This Pulled Jackfruit &...