4-6 large floury potatoes (such as King Edward), scrubbed
2 onions, thinly sliced
1 tablespoon finely chopped rosemary leaves
1 tablespoon fresh thyme leaves
1/4 teaspoon dried chilli flakes
3 garlic cloves, finely chopped
1/2 cup (125ml) extra virgin olive oil
40g unsalted butter, chopped
Preheat the oven to 200°C.
Prick the whole potatoes all over with a fork. Place on a baking tray, then roast in the oven for 1 hour until cooked.
Remove the tray from the oven (leaving the oven on) and allow to cool slightly. Once cool enough to handle, tear the potatoes into 3cm chunks.
Return the potato chunks to the baking tray and scatter with the sliced onion, rosemary, thyme, chilli flakes and garlic. Drizzle with the extra virgin olive oil and toss well to combine. Dot with pieces of butter and season with plenty of sea salt and freshly ground black pepper.
Roast the potatoes on the top shelf of the oven for 15-20 minutes, turning regularly, until crisp and golden.