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Herby roast potatoes recipe

Herby roast potatoes recipe

2 ratings

These fragrant roasties are crisp on the outside and delightfully fluffy on the inside See method

  • Serves 6
  • 35 mins to prepare and 45 mins to cook
  • 516 calories / serving
  • Freezable

Ingredients

  • 2.5kg white potatoes, peeled and halved, or quartered if large
  • 100-150ml vegetable oil
  • 4 tbsp plain flour
  • 10g fresh rosemary, leaves picked and finely chopped
  • 5g fresh thyme, leaves picked and finely chopped
  • 10g fresh sage, finely chopped
If you haven't got any white potatoes, try using sweet potatoes

Each serving contains

  • Energy

    2170kj
    516kcal
    26%
  • Fat

    20g 28%
  • Saturates

    2g 12%
  • Sugars

    3g 3%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 80.5g Protein 9.4g Fibre 7.4g

Method

  1. Put the potatoes in a large saucepan with a good pinch of salt; coverwithcoldwater.Bringtoa simmer, then cook for 10-15 mins until they are just turning tender.
  2. Meanwhile, preheat the oven to gas 7, 220°C, fan 200°C. 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 mins. 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.
  3. Remove the hot oil tray from the oven and lower in the potatoes with a spoon. Coat the potatoes in the sizzling oil, then roast for 30-40 mins, turning halfway through, until golden and crunchy.

  4. Add the herbs and toss with the potatoes. Bake for another 5 mins until the potatoes are deep golden.

Freezing and defrosting guidelines
Freeze parboiled floured potatoes only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas side dishes

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