Roasted potatoes with crispy herbs

Heat oven to 180°C.

Boil the potatoes in well-salted water (use the first measure of plain salt here) until par-cooked. Drain and allow them to cool enough to handle. Using your palm, squish each potato until its sides crack and they flatten a bit. Lay them on a large baking paper or foil-lined roasting dish or oven tray. Salt well with the sea salt and drizzle with olive oil. Roast until crisply golden – about 35-45 minutes.

Serve immediately, topped with crispy fried herbs (below) or cool and store until ready to reheat and serve – see tips.

Heat the oil in a small saucepan and fry the herbs in batches until crispy. Drain them on paper towels, season with salt, then set aside until they're needed. Caution: They spit, so be sure to stand back!