Heat extra virgin olive oil in a wok over a medium-high heat until it reaches 180°C.
Wash the potatoes and pat them dry with a clean tea towel.
In batches cook the potatoes for 12 to 15 minutes in the extra virgin olive oil, using a slotted spoon to toss every 3 to 4 minutes so they cook evenly.
Once the potatoes are tender in the center and golden on the outside, remove from the extra virgin olive oil with a slotted spoon and drain on a wire rack. 5) Carefully add the garlic, thyme and rosemary to the extra virgin olive oil to flash fry then place it in a bowl with the fried potatoes and salt, and mix until all of the potatoes are coated in the herb salt.
