Skip to content

Herby Roast Potatoes

Sides

Ingredients

  • 1.25kg King Edward or white potatoes, peeled and halved, or quartered if large
  • 50-75ml vegetable oil
  • 2 tbsp plain flour
  • 5g fresh rosemary, leaves picked and finely chopped
  • 3g fresh thyme, leaves picked and finely chopped
  • 5g fresh sage, finely chopped

Method

  1. Put the potatoes in a large saucepan with a good pinch of salt; cover with cold water.
  2. Bring to a simmer, then cook for 10-15 mins until they are just turning tender.
  3. Meanwhile, preheat the oven to 220°C.
  4. 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 minutes.
  5. 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.
  6. Remove the hot oil tray from the oven and lower in the potatoes with a spoon.
  7. Coat the potatoes in the sizzling oil, then roast for 30-40 mins, turning halfway through, until golden and crunchy.
  8. Add the herbs and toss with the potatoes. Bake for another 5 mins until the potatoes are deep golden.