Remove any dirt from the potatoes by running them under a cold tap and scraping gently with a sharp knife. Bash the garlic cloves in their skins. Rinse the rosemary and sage sprigs.
Put the potatoes in a roasting tin, add the garlic and scatter with the herbs. Drizzle with the olive oil, season with a little salt and a generous grinding of black pepper.
Toss the potatoes to coat with the oil and seasoning. Roast in the oven for 30-35 minutes or until tender.
Serve hot or warm.
Recipe Notes
Roasting new potatoes makes a delicious alternative to boiling and are a great source of fibre and vitamin C.