-
-
Add this recipe to your binder
This recipe is in your binder
-
Herby roast potatoes recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
8 ratings
These fragrant roasties are crisp on the outside and delightfully fluffy on the inside See method
Ingredients
- 2.5kg white potatoes, peeled and halved, or quartered if large
- 100-150ml vegetable oil
- 4 tbsp plain flour
- 10g fresh rosemary, leaves picked and finely chopped
- 5g fresh thyme, leaves picked and finely chopped
- 10g fresh sage, finely chopped
Each serving contains
-
Energy
2170kj
516kcal
26%
-
Fat
20g
28%
-
Saturates
2g
12%
-
Sugars
3g
3%
-
Salt
0.3g
5%
of the reference intake
Carbohydrate 80.5g
Protein 9.4g
Fibre 7.4g
Method
- Put the potatoes in a large saucepan with a good pinch of salt; coverwithcoldwater.Bringtoa simmer, then cook for 10-15 mins until they are just turning tender.
- Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. Pour enough oil into a large baking tray so it covers the base. Heat in the oven for 10 mins. Drain the potatoes in a colander and leave to steam-dry for 3-4 mins. Tip back into the pan and sprinkle over the flour. Season, cover and, holding the lid in place, gently shake the pan to toss the potatoes in the flour.
-
Remove the hot oil tray from the oven and lower in the potatoes with a spoon. Coat the potatoes in the sizzling oil, then roast for 30-40 mins, turning halfway through, until golden and crunchy.
-
Add the herbs and toss with the potatoes. Bake for another 5 mins until the potatoes are deep golden.
Freezing and defrosting guidelines
Freeze parboiled floured potatoes only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Christmas side dishes