Skip to content
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
If you haven't got any white potatoes, try using sweet potatoes

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

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus