These roasted herby new potatoes you can’t say no to. Gently crushed potatoes roasted until they’re golden and crisp and sprinkled with basil, parsley and mint take an ordinary roast to a whole new mouth-watering level. Have them on your Sunday chicken roast with some homemade lemon and herb mayo to really top it all off. Roasted potatoes are a Sunday roast essential, and these baby potatoes are a really tasty option. These delicious spuds go especially well with roasted chicken, as they both work well with classic herbs such as garlic, thyme and parsley. If you want to prepare a roast full of delicious flavours blending nicely together, our suggestion is to add some green veggies on the side and plenty of gravy!
- 1kg baby new potatoes
- 3tbsp olive oil
- 4 garlic cloves, bruised
- 1tbsp each chopped parsley, mint and basil
Put the potatoes into a pan of salted water, bring to the boil and cook for 5 mins. Drain well, then tip onto a board and gently crush each potato with a fork or masher.
Meanwhile, put the oil and garlic cloves into a large roasting dish and heat through in the oven at 200C fan, gas 7, for 5-10 mins. Remove cloves from the oven and carefully tip in the potatoes. Give the dish a shake to coat the potatoes and return to the oven for 15-20 mins, until they are golden and crisp.
Sprinkle all the herbs over the potatoes in the roasting dish, toss well and tip into a large serving bowl.
This recipe is a great way to use up any leftover boiled potatoes.