Herby roast potatoes
- Preparation and cooking time
- Serves 6-8
- 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
- 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.