Tip the potatoes into a large saucepan, cover with cold water, season with salt and bring to the boil. Once boiling, cook for 6-8 mins until the potatoes are just tender. Drain and leave to steam-dry for about 5 mins. Heat the oven to 200C/180C fan/gas 6.

Tip the potatoes back into the saucepan, shake well to roughen up the edges (this creates extra-crispy bits), then tip into a large roasting tin. Drizzle over the olive oil, season well and toss to combine.

Roast for 45 mins-1 hr, turning halfway until very crisp and golden brown. Tip the roasties into a bowl and sprinkle over the oregano leaves.