Ingredients About 6 small/medium sized potatoes, or fewer if you are using larger ones. I'm sure you know how much you need to prepare and how many people are eating.
A tablespoon or two of your favourite cooking oil
A few dried herbs of your choice: I like parsley, oregano and thyme, but rosemary is also a good option
Peel the potatoes and cut into neat dice.
Cook in hot, salted water until they can be pierced with the point of a sharp knife.
Drain in a colander, giving a good shake to roughen up the edges.
Prepare a small roasting tin, or line an ovenproof dish with aluminium foil.
Add the potatoes, drizzle with oil and sprinkle with the dried herbs.
Bake for about 40 minutes, giving them a shake or a turn occasionally so that they brown evenly.