Preheat your oven to 200°C. Simmer the potatoes in salted water until really tender. Drain and allow to steam off excess water a little while you prepare the baste.

Put a heavy baking tray in the oven to preheat. Add the wine, butter and thyme to a saucepan and bring to the boil, then immediately remove from the heat. Toss the potatoes in the buttery wine and tip on to the baking tray and roast.

After 20 mins, peel the lemon zest in strips and add to the baking tray along with the garlic. Toss the potatoes well to coat. If it's looking a bit dry add a dash of oil.

Roast for a further 20 mins, or until the potatoes are very crisp. Season with salt and pepper before serving.