3 lemon thyme sprigs, plus 1 tsp picked leaves to serve
300ml good rapeseed oil
Serves - 4
Heat oven to 180C/160C fan/gas 4. In a casserole dish, add the potatoes, peppercorns, garlic infused oil, lemon slices and thyme sprigs with 1 tsp flaky sea salt, then pour over the oil. Put the lid on and cook for 45 mins.
Once the potatoes are cooked, remove from the oven and leave to stand for 20 mins or so. To serve, remove the potatoes from the oil and scatter the thyme leaves on top.