As a delicious alternative to ordinary roast potatoes why not try cooking them with a coating of herbs and spices. Simply par boil potatoes then add olive oil and toss in the herby spice mix. Roast them until golden and crispy and serve them with traditional roasts or midweek meals. For a healthy version leave the skins on the potatoes to make them really rustic. Delicious hot or cold.
- 750g potatoes, peeled and quartered
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- ½ tsp chilli powder
- Salt and freshly ground black pepper
- Few sprigs fresh rosemary
Preheat oven to 180⁰C/350⁰F/Fan 160⁰C/Gas Mark 4.
Put the potatoes into a large saucepan, cover with cold salted water and bring to the boil. Simmer for 5 minutes.
Drain the potatoes and return to the pan.
Put the lid on the pan and shake very well to roughen the surface of the potatoes.
Pour the oil into the pan and shake again to coat them.
Put the thyme, rosemary, oregano, pepper flakes, chilli powder and salt and pepper into a small bowl. Mix together well.
Add the herb mix to the potatoes and shake again to thoroughly coat the potatoes.
Tip the potatoes into a medium sized roasting tin. Add a little extra olive oil if necessary.
Roast for about 1 hour or until the potatoes are golden brown and crispy. Serve immediately with fresh rosemary scattered over.
Leftover cold potatoes can be sliced and fried in hot oil in a frying pan. These delicious sautés can then be served with meat or fish or salads etc.