Put the butter into a bowl and melt it in the microwave. Add 1 heaped tsp dried mixed herbs and 1 heaped tsp ground black pepper to the butter and mix well. Peel the garlic cloves, crush them with the back of a knife and mix them into the butter. Set aside to infuse.

Boil a pot of water. While the water is coming to a boil, peel and wash the potatoes.

New potatoes aren't often peeled but it is needed for this recipe.

Add 1tsp of salt to the water, add in the potatoes and cook for 20 minutes or until a knife goes through them easily.

Using a potato masher, gently press down on each potato to flatten it. Some potatoes will break apart, that's fine. And if the potato gets stuck to the masher, gently release it using a fish slice or other flat utensil.

Brush the crushed potatoes with the rest of the butter. I use a pastry brush but you can use anything you have, even your fingers. Just make sure they're evenly covered.

Bake the potatoes in the oven for 45 minutes, or until crispy and golden.