Preheat oven: to 200°c/400°F, gas 6
Seasoning: combine olive oil, rosemary, thyme, garlic, salt and pepper in a small glass and stir to combine.
Potatoes: use a knife and chopping board to cut each of the potatoes in half (cross ways, not lengthways).
Baking dish: line a baking dish with parchment paper and then use tongs to place the potatoes cut side down on the baking tray.
Season potatoes: use a pastry brush to coat the potatoes in the herb oil mix, being liberal with the oil mixture.
Oven bake: place the potatoes in the hot oven and let them bake an initial 20 minute period.
Rotate: after 20 minutes, use oven mitts to remove the baking tray, from the oven and place it onto a heat proof surface. Then use tongs to rotate the potatoes around so the cut side is facing up. Use the brush again to coat each potato with the remaining oil mix.
Roast: next place the baking tray back into the oven and continue to roast the potatoes for a further 1 hr. You can use a skewer to check them at this point where doing so should see it slide straight in and meet no resistance. If there is firm potato to the skewer touch, bake them until there is not.
To serve: once the potatoes are cooked, use the oven mitts to again remove the baking tray from the oven and place it onto a heat proof surface. Then sprinkle fresh rosemary over the top. Provide mustard yoghurt in a bowl alongside the potatoes (optional).