Garlic roast potatoes with bay leaves

Method

1. Heat the oven to 180°C fan/gas 6. Peel the potatoes and chop into large even chunks (about 5cm). Put in a large saucepan and cover with cold water. Add a generous pinch of salt, then set over a high heat and bring to the boil. Adjust the heat and simmer for 5-6 minutes (a bit longer if you dare) until the potatoes are tender around the edges but still firm in the middle.
2. Drain the potatoes well, then return to the pan, put on the lid and give the pan a good shake to rough up the edges. Remove the lid and leave the potatoes to steam dry in the pan for a few minutes.
3. Meanwhile, pour the oil in to a large roasting tin and put in the oven to heat up. Use a pair of tongs to carefully transfer the potatoes one by one to the hot fat, turning each one to coat it on all sides as you go. Add the garlic halves and bay leaves.
4. Roast for 45-55 minutes, turning once or twice during cooking. Season with salt and the pepper, if using,(or black pepper) and serve.