Preheat the oven to 220ºC. 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 and tip them into a large pot. Cover the potatoes 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
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 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
Put the potatoes in the oven and roast them for 30 minutes.
Take the potatoes out of the oven and add the garlic, sage, thyme and rosemary.
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 minutes until the skins are incredibly crispy and and a deep, gold colour.
Take the potatoes out of the oven and put them on a plate covered with kitchen paper to drain off excess oil.
Serve alongside a full roast and all the trimmings!
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