Throw some herbs in with your roast potatoes for an added burst of flavour.
You will need:
- Two and a half kilograms of potatoes, peeled and halved or quartered depending on size.
- A large handful of mixed woody herbs, such as bay, thyme, rosemary and parsley stalks.
- 100ml sunflower oil.
What to do:
Place the potatoes in a large pan of cold, salted water with the herbs. Bring the water to the boil and simmer gently for eight to 10 minutes until the potatoes are cooked through but not about to collapse. Gently drain the potatoes in a colander, but don’t shake or ruffle up. Leave to drain and cool.
Heat oven to 180 degrees Celsius. Pour the oil into a deep roasting tin; the oil should be about half a centimetre deep; and put in the oven for five minutes. Remove from the oven and gently tip the potatoes and herbs into the oil. Use a spoon or spatula to turn the potatoes until they’re completely coated in oil, then return the tin to the oven and roast for 40 minutes.
Remove from the oven and turn the potatoes in the oil again. Return to the oven for 20 minutes and then turn the potatoes in the oil once more. Turn the oven up to 200 degrees Celsius and cook for a final 20 minutes or until golden and crunchy. Sprinkle with a little sea salt to serve.
Recipe obtained from www.bbcgoodfood.com.
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