Thyme and bay leaf roast potatoes

Preheat your oven to 190°C/375°F.
Peel your potatoes and cut the bigger ones.
Take apart the garlic bulb but do not peel the cloves.

Place the potatoes in a large pot and add in enough cold water to cover them all.
Bring to a boil and cook for 7 minutes or until you can prick them with a fork but they do not break apart.

Drain in a colander and leave to steam dry for a couple of minutes.
While the potatoes are steam drying, add the olive oil, vegan butter and garlic cloves in a roasting pan.
Remove the thyme leaves from the sprigs and add to the pan as well as the bay leafs, salt and pepper.

Shake the potatoes in the colander and add those to the roasting pan as well.
Mix until every part of the potatoes are covered in the oil, you may need to use more.

Place in the over for 60 minutes. After 50 minutes, take the roasting pan out of the oven and lightly press them with a potato masher. Put them back in the oven for 10 more minutes.