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crisp and golden roast potatoes

  • 5.0 Star
    rating
  • Timer Prep 5 min
    Cook 43 min
  • Chart 212.0 cal/
    serving
  • Chef hat Easy
    effort

Preparation

Separate the leaves and stalks of the thyme or rosemary and discard of the stalks.

Method

  1. 1 Pre-heat oven to 200C.
  2. 2 Peel the potatoes and cut each into large, even-sized pieces (halves or quarters, depending on size of potatoes).
  3. 3 Place the potatoes into a large saucepan, cover with water and add a pinch of salt.
  4. 4 Bring the water to a boil, then reduce the heat slightly and leave to simmer for 2-3 minutes, or until a sharp knife pierces the potatoes with some resistance.
  5. 5 As the potatoes are cooking, pour oil into the roasting pan to heat up in the oven.
  6. 6 Drain the potatoes in a colander, shaking the colander a bit as you go (this will rough up the edges, to give a nice crisp finish).
  7. 7 Carefully add the potatoes to the roasting tray, along with the garlic cloves (spreading them around so they are evenly covered).
  8. 8 Roast for 20 mins.
  9. 9 Remove the tray from the oven long enough to move and turn the potatoes around (so they evenly cook).
  10. 10 Return tray to the oven and roast for a further 20 mins, or until the potatoes are crispy and golden. (You may want to turn them one more time.)
  11. 11 Scatter the fresh herbs, salt and pepper to season, and serve immediately.

1 Review

  • Amirah

    Great recipe! Nothing was left after dinner!