Herby roast potatoes recipe

Herby roast potatoes recipe

2 ratings

Goose fat and fresh herbs are all that is needed to give your roast potatoes a fragrant taste, fluffy texture and crisp, golden crunch this festive season. Not only is this Christmas side dish packed with flavour, but it can also be prepared and frozen a month in advance. Roast the potatoes straight from frozen to perfection on Christmas day itself. See method

  • Serves 8
  • 5 mins to prepare and 55 mins to cook
  • 264 calories / serving
  • Freezable
  • Healthy


  • 2kg (4lb) floury potatoes, halved (or quartered, if large)
  • 5 tbsp goose or duck fat
  • 3/4 tbsp finely chopped fresh rosemary
  • 3/4 tbsp finely chopped thyme leaves
  • 1 1/2 tbsp sea salt

Each serving contains

  • Energy

  • Fat

    9g 12%
  • Saturates

    3g 13%
  • Sugars

    2g 2%
  • Salt

    0.7g 11%

of the reference intake
Carbohydrate 43.7g Protein 5.1g Fibre 4.4g


  1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a pan of cold salted water, bring to the boil and cook for 5 minutes. Drain well, then return to the pan over a low heat to dry. Add the lid and shake to rough up the potato edges; set aside.
  2. Melt the fat in a large roasting tin in the oven for 2 minutes. Add the potatoes and toss to coat. Roast for 50 minutes, or until golden.
  3. Meanwhile, crush the herbs with the salt using a pestle and mortar. To serve, scatter a little of the herb salt over the roast potatoes.

See more Christmas side dishes

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