Ingredients

• 1.5kg/3lb red potatoes, unpeeled
• 1 large onion, large
• 3 tbsp olive oil
• 2 tbsp butter, melted
• 3 garlic cloves, finely chopped
•   salt
•   black pepper
• 2 tbsp fresh mixed herbs, chopped, such as rosemary, chives, parsley or thyme

Method

1. Preheat the oven to 230°C/450°F/Gas 8. Lightly oil a large roasting dish and set aside.
2. Gently scrub the potatoes under running water. Rinse and pat dry with kitchen paper. Do not peel the potatoes.
3. Cut the potatoes into 3cm/1¼in cubes. Peel and roughly chop the onion.
4. Arrange the potato cubes and chopped onion in the prepared roasting dish.
5. In a small bowl, combine the olive oil, melted butter, garlic and seasoning. Drizzle the mixture over the potatoes and onion. Toss well to combine.
6. Roast in the oven for 30 minutes. Stir, then roast for a further 10 minutes. Add the chopped fresh herbs. Toss together well.
7. Continue roasting for 10–15 minutes, or until the potatoes are tender and brown. Transfer the potatoes and onion to a large, warm serving bowl.