Preheat the oven to 180°C conventional oven/ 160°C fan-forced (350° Fahrenheit/Gas 4). Line a baking tray with baking paper.
Place the potato pieces in a large saucepan of salted cold water. Bring to the boil over medium heat. Reduce the heat to low and cook, uncovered, for a further 10 mins or until the potatoes are slightly tender.
Drain the potatoes in a large colander, then shake the colander to roughen the outer edges of the potatoes.
Transfer the potatoes to the baking tray. Pour over the olive oil and butter, then sprinkle the rosemary and thyme over the potatoes. Add the garlic cloves to the baking tray and use your hands to toss and evenly coat the potatoes.
Bake for 1 hour, turning occasionally. The potatoes should be golden brown and crisp on the outside and soft and fluffy on the inside – buon appetito.
1.2 kg potatoes, peeled, quartered (use potatoes such as coliban, sebago or maris piper)|3 tablespoons (60ml) extra virgin olive oil|50 ml butter, melted|1 tablespoon fresh rosemary, finely chopped|2 tablespoons fresh thyme, finely chopped|4 garlic cloves, peeled, whole|Sea salt