Herby slashed roasties

Recipe uploaded by

Jane Hornby

0 ratings

Recipe by Jane Hornby

Leave a comment or rate this recipe

Tested

1. Bring a large saucepan of water to the boil and heat oven to 200C/fan 180C/gas 6. Cut the potatoes into halves or quarters depending on their size. Tip into the pan, allow the heat to come back up, then boil for 6-10 mins until just starting to soften around the edges. Drain in a colander and return to the pan. With the lid on, shake the potatoes until the edges fluff up.
2. Leave the potatoes until cool enough to handle. Slash half the chunks once with a small knife and stuff alternately with bay or thyme.
3. Heat the butter and oil in a large roasting pan either in the oven or on the hob until the butter turns golden. Carefully tip in the potatoes and gently turn in the fat (tongs are best for this). Sprinkle with sea salt and black pepper to taste and roast for 1-1¼ hrs until crisp and golden, turning halfway through.

Make it ahead

Par boil, shake up, slash and stuff the potatoes. Cover and refrigerate for up to 2 days or freeze for 1 month. Bring back up to room temperature before roasting on the day.

Per serving

266 kcalories, protein 6g, carbohydrate 49g, fat 7 g, saturated fat 22g, fibre 4g, salt 0.11 g

Bookmark(What are these?)

http://www.bbcgoodfood.com/recipes/2712/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

Ingredients

• 2¼ kg floury potatoes , such as Maris Piper, unpeeled
• 10 small bay leaves
• handful thyme sprigs
• 2 tbsp butter
• light olive oil

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• Eat your way to fabulous skin
• The healing power of herbs
• Nutting it out

Seasonal & local

• Grow your own strawberries
• Local food heroes
• Grow your own courgettes

Recipe features

• Help yourself to summer salads
• Irresistible ice creams
• Vegetarian delights

Difficulty and servings

Serves 8

Preperation and cooking times

Prep 10 mins

Vegetarian, Egg-free, Low-fat, Super healthy, Dairy-free

(at end of stage 2)

Ingredients

• 2¼ kg floury potatoes , such as Maris Piper, unpeeled
• 10 small bay leaves
• handful thyme sprigs
• 2 tbsp butter
• light olive oil

Per serving

266 kcalories, protein 6g, carbohydrate 49g, fat 7 g, saturated fat 22g, fibre 4g, salt 0.11 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.