Provencal pot-roasted potatoes

Provence in high summer smells of sun-baked fig leaves, garlic and thyme (plus a few less palatable odours, but let’s not get distracted by those). I’ve tried to capture those evocative aromas in an easy dish that makes the most of waxy-fleshed new potatoes.

Ingredients

2 Tbsp	Olive oil
4	Garlic cloves, unpeeled
3	Fig leaves, ripped into pieces (Main)
1 handful	Fresh thyme
1 small handful	Fresh sage, or rosemary
4	Bay leaves
750 g	Baby new potatoes (Main)

Directions

1. Heat the oven to 190C. Set a large, heavy cast-iron pot with a lid over medium heat. Add olive oil and let heat up for a minute or two, then add garlic, herbs and potatoes.
2. Cook, stirring occasionally, for five minutes.
3. Season well with salt and pepper and pour over 1/4 cup water. Cover tightly and bake for 45 minutes, stirring halfway through to ensure they all brown evenly.
4. Serve immediately.