garlic roast potatoes

I made some lovely garlic potatoes at the weekend and I thought I'd share the recipe with you. They are loosely based on a recipe from Nigella Lawson.
Take some small new potatoes and cut them up into small pieces, smaller than the top of your little finger. Then mix them with some olive oil and plenty of finely chopped garlic. I used 3 plump cloves for two people and about 15 or so small potatoes. Add plenty of salt, ideally big crystalline sea salt, like grey poupon and a good grind of pepper. Put them in a pre-heated oven at about 180-200 for about 35-40 minutes. You can vary the resulting texture of the potatoes by the amount of oil that you put in with them. If they sit in a bit of oil then they will be more moist and less crisp. If they are just coated in oil then they will be crispier, but you'll need to check on them more frequently, as they might burn.
You can vary this recipe by leaving the potatoes for a couple of hours with some chopped rosemary or oregano or maybe some sage.
We ate them with some grilled sea bass and steamed purple sprouting brocolli, which made a perfect combination.