Bay & thyme roasties

Peel and chop the potatoes, making sure they’re similarly sized for even cooking (around 3cm diameter). Preheat the oven to 230ºC, gas mark 8. Fill a pan with cold water and nestle in the potatoes along with the whole thyme stalks and bay leaves, plus a pinch of salt. Bring to the boil and cook for 10 minutes. Drain, remove the thyme stalks and bay leaves, then leave to steam in the colander for 5-10 minutes before shaking them. (This gives those lovely crisp edges.)

Put the oil in a roasting tin and warm in the oven for a couple of minutes, then take out and carefully add the potatoes. Roast for 45 minutes-1 hour, checking and turning every 20 minutes or so, until golden and crispy.

Meanwhile, using a pestle and mortar, pound the salt, thyme leaves and chopped bay leaves until finely ground. Transfer the hot potatoes to a serving dish, toss through the herby salt and serve.