Preheat oven to 180°C (fan oven) or equivalent
You will need an oven-proof dish
Toss potatoes and garlic in oil in the baking dish. Tuck in herbs and season with salt and pepper. Turn gently to coat and pour over wine or vermouth and water
Bake for up to an hour, turning a couple of times, until potatoes are golden, soft and sticky and have absorbed all the liquid
Discard spent herbs and garnish with fresh rosemary. Serve immediately