Roasted Potatoes with Garlic and Herbs

The Piece de resistance of potatoes, has to be roasted potatoes, made in a cast-iron pan with lightly smashed whole cloves garlic and whatever herbs are in the fridge. They need to be blanketed in olive oil and scatters of coarse salt and coarsely ground black pepper. They're delicious every time.

¾ lb old white potatoes, scrubbed and cut into ¾" cubes
1 splash extra-virgin olive oil
8 sprigs herbs (any combination of thyme, sage and rosemary)
2 cloves garlic, skins left on and lightly smashed
1 pinch coarse salt
1 pinch black pepper, freshly ground

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

Spread the potatoes in a 12", well-seasoned cast iron pan-they should fit comfortably in one layer. Douse with olive oil, like you're marinating them. Add the herbs and garlic, and season generously with salt and pepper. Toss the potatoes a few times to mix in the herbs and seasoning.

Roast in the oven, scraping up and turning the potatoes every 10 minutes or so, until the potatoes are well caramelized and tender, about 40 minutes.