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Herby roast potatoes

Best ever roast potatoes in a roasting tin

Herby roast potatoes

Name: Herby roast potatoes
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: Serves 6-8
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

Good Food team

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Serves 6-8

Easy

Prep: 10 mins

Cook: 1 hr and 25 mins

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving (8)

kcal233
fat11g
saturates4g
carbs29g
sugars1g
fibre3g
protein3g
salt2g

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.

Recipe from Good Food magazine, Christmas 2020

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A star rating of 5 out of 5.3 ratings

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