These are our family favourite garlic potatoes, and I usually have to make a double batch for they disappear super-fast!
The first thing I do, after washing a bag of baby potatoes, is halve them. Then I let them boil in hot water for about 5 minutes, no more. In the meantime, I take a baking pan and double line with foil. Preheat the oven to 375F.
I finely chop 1 whole head of garlic – it kind of dissolves as it roasts! I also finely chop 2 green chillies (optional!), so fine that it almost resembles a paste. I add all the ingredients to the base of my baking pan.
I add salt, black pepper, garlic powder, onion powder and some dried oregano and basil. Finally the baby potatoes that were boiling, drain the water and add them to this tray whilst they are still hot. You need the steam to help cook them in the oven. Mix them well with the oil mix in the tray, and if there’s a little water that escapes into the pan, that’s ok too.
Into the oven for 25-30 minutes – until they look golden and crispy.