Wash the potatoes and drain in a colander. Add to a pan of water and bring to the boil with a pinch of salt, cooking for around 15 minutes. Keep a close eye on these - you want them to be tender when you stick a knife in but not so soft that they fall apart or to mush. Drain immediately once cooked and leave to cool
Chop the potatoes into halves or quarters depending on the size. Tip the potatoes into a large baking dish and drizzle with a good glug of garlic oil until evenly coated. Add a good pinch of salt and LOTS of mixed herbs along with some fresh rosemary.
You can pop this in the fridge until later on, or place straight into a hot oven for 15-20 minutes (180 C Fan / 200 C conventional oven) until crisp and golden. Serve alongside meatballs and taziki