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Best ever roast potatoes in a roasting tin

Herby roast potatoes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6-8

Cook these best ever roast potatoes on a baking tray with low sides to get golden, crisp results. Serve with your favourite roast

  • Gluten-free
Nutrition: Per serving (8)
NutrientUnit
kcal233
fat11g
saturates4g
carbs29g
sugars1g
fibre3g
protein3g
salt2g
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Ingredients

  • 4 tbsp rapeseed oil
  • 1½ kg Maris Piper potatoes, cut into quarters, peel reserved
  • 50g butter
  • ½ bunch of woody herbs (thyme, rosemary or bay)
  • 6 garlic cloves, lightly bashed

Method

  • STEP 1

    Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put in the oven to heat up.

  • STEP 2

    Bring a large pan of salted water to the boil, tip in the potatoes and their peel (for extra flavour), and simmer for 8-10 mins. Drain the potatoes and discard the peel. Leave to steam-dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges.

  • STEP 3

    Remove the tray from the oven and put directly on the hob over a medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, turning them in the fat, leaving a little space between each. Reduce the oven to 200C/180C fan/gas 6. Nestle the herbs around the potatoes, along with the garlic. Sprinkle over 1 tbsp sea salt and return to the oven for 1 hr, turning every once in a while, until golden and crisp.

Goes well with

Recipe from Good Food magazine, Christmas 2020

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A star rating of 5 out of 5.2 ratings
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