Ingredients

• 5 tbsp. cold pressed rapeseed oil
• 16 medium-sized I like Albert Barlet Roosters (each about 175g/6oz)
• 8 garlic cloves skins left on
• 8 sprigs thyme
• Sea salt and freshly ground pepper

Directions

1. Preheat the oven to 190C/375F/Gas 5.
2. Parboil the potatoes in salted water for 7-8 minutes until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly using a colander, then shake the potatoes around a little in the colander until the outsides are roughened, allow potatoes to cool so that there is no steam coming from them, this aids them to crisp up whilst roasting
3. Put the oil for the roast potatoes into a small roasting tin and heat in the oven for five minutes.
4. Add the drained, roughened potatoes to the tin of hot rape seed oil, then sprinkle over the garlic cloves, thyme, a few twists of pepper and sea salt and mix until the potatoes are well coated in the oil.
5. Return the tin to the oven and roast for 45-60 minutes, or until golden and crunchy. Serve with the roasted garlic as this is delicious when squeeze out of their skins and mixed with the potatoes!

Note:
I use a really good quality Coldpressed Rapeseed Oil as you need less oil and it has a very high smoking point so aids flavour and crispness, plus it's a healthy choice cooking oil as it has less saturated fat than all other cooking oils and fats and is high in beneficial monounsaturated and polyunsaturated fats omega 3, 6 and 9.