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Roasted thyme and olive potatoes

Ingredients

900gm (2lb) floury potatoes, peeled
4tbsps olive oil
225g (8 oz) pitted green olives in olive oil
4 garlic cloves, peeled andcrushed
1tbsp thyme leaves

Method

Cook the potatoes in boiling salted water for about 10 mins.

Preheat an oven to 220c (gas 6).

Place a roasting tin containing olive oil in the oven while the potatoes cook.

Drain the potatoes and put back in the pan, replace the lid and give the pan a good shake to fluff up the edges.

Tip the potatoes into the tray containing the hot oil and add the olives.

Return to the oven for 10 ins.

Put the garlic,thyme and a little oil from the olives into a bowl.

Season and mix well.

Remove the potatoes from the oven and drizzle the oil mixture over them.

Turn the potatoes to make sure they are all coated, then cook fora further 25 mins.

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