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 5 x large baking potatoes, peeled and cut into quarters
6 tbsp. olive oil
3 tbsp. fresh thyme, chopped
2 tbsp. fresh rosemary, chopped
Rind of 1 lemon
3 garlic cloves, crushed
Sea salt
Place the peeled and quartered potatoes in a large pan of salted water. Bring to boil and simmer for 8 minutes. Drain. Meanwhile, heat 3-tbsp. olive oil in a large, rectangular terracotta dish
Add the drained potatoes, herbs, lemon rind, garlic and, and toss gently to coat in the oil. Cook covered with foil for approximately 15 minutes, or until potatoes are just cooked through.
Remove the foil, and drizzle on the remaining oil, and sprinkle with sea salt. Gently turn potatoes, and cook until crispy golden and brown, for another 5 or so minutes. Serve hot.
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