1 kilogram small waxy potatoes, scrubbed
8 bay leaves
12 whole cloves garlic, skin on
3 tablespoons olive oil
large knob of butter
sea salt and freshly ground pepper
Preheat the oven to 180˚C.
Cook the potatoes in boiling salted water until ¾ cooked. Drain and set aside until cool enough to handle then scrape each potato with a fork to rough up the surface.
Place in a large roasting dish with the bay leaves and garlic cloves and toss with the olive oil. Season generously and dot with the butter. Roast for 40 minutes, turning occasionally, until crisp, golden and tender when pierced with a knife. Transfer to a serving bowl and sprinkle with a little sea salt.