Jamie Oliver’s Crispy Roast Potatoes with Herb Butter

Preheat your oven to 200°C (180°C fan) or Gas Mark 6.

Peel the Maris Piper potatoes and cut them into even-sized chunks.

Place the potatoes in a large pot of salted cold water. Bring to the boil and simmer for 10 minutes until parboiled.

Drain the potatoes and allow them to steam dry for 2 minutes. Shake them in the colander to roughen up the edges.

Heat the olive oil in a large roasting tray in the oven for 5 minutes.

Carefully add the potatoes to the hot oil in the roasting tray. Season with sea salt and black pepper, and toss to coat.

Roast the potatoes for 45 minutes, turning occasionally, until golden and crisp.

Meanwhile, finely chop the rosemary and thyme. Crush the garlic cloves with the flat side of a knife.

Melt the butter in a small pan over low heat. Add the herbs and garlic to infuse the butter with flavour.

Once the potatoes are crispy, drizzle the herb butter over them and toss gently to coat.

Return the potatoes to the oven for a final 5 minutes to allow the flavours to meld.