Place the potatoes in a saucepan, cover with cold salted water and bring to the boil.

Turn down the heat, simmer for 10 minutes then drain and allow to cool.

Cut the potatoes into approximately 2cm pieces and place in a baking tray.

Drizzle with 1 tbsp of olive oil then season with salt and pepper

Roast in an oven at 220c for 25-30 minutes until the potatoes are golden brown.

Finely chop 1 clove of garlic and add to the tray.

Add the dijon mustard, rocket and the juice of half a lemon.

Season generously with salt and pepper, mix well and serve while the potatoes are still warm.