Herb-in­fused roast po­ta­toes

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It’s easy to end up with loads of herbs knock­ing around the fridge at this time of year. Rather than watch­ing them wilt, throw some in with your roast po­ta­toes for an added burst of flavour.

SERVES 8 PREP 15-20 mins COOK 50 mins EASY V

2.5kg Maris Piper po­ta­toes, peeled and halved or quar­tered (de­pend­ing on size) large hand­ful of mixed woody herbs (bay, thyme, rose­mary) and pars­ley stalks, if you have them 100ml sun­flower oil

1 Place the po­ta­toes in a large pan of cold, salted wa­ter with the herbs. Bring the wa­ter to the boil and sim­mer gen­tly for 8-10 mins un­til the po­ta­toes are cooked through but not about to col­lapse. Gen­tly drain the po­ta­toes in a colan­der, but don’t shake or ruf­fle up. Leave to drain and cool. If mak­ing ahead, place on a tray in a sin­gle layer and leave in the fridge, un­cov­ered, un­til ready to roast. Can be made up to two days ahead. 2 Heat oven to 200C/180c/gas 6. Pour the oil into a deep roast­ing tin (the oil should be about 0.5cm deep) and put in the oven for 5 mins. Re­move from the oven and gen­tly tip the po­ta­toes and herbs into the oil. Use a spoon or spat­ula to turn the po­ta­toes un­til they’re com­pletely coated in oil, then re­turn the tin to the oven and roast for 40 mins.

3 Re­move from the oven and turn the po­ta­toes in the oil again. Re­turn to the oven for 20 mins, then turn the po­ta­toes in the oil once more. Turn the oven up to 220C/200C fan/gas 7 and cook for a fi­nal 20 mins, or un­til golden and crunchy. Sprin­kle with a lit­tle sea salt to serve.

GOOD TO KNOW ve­gan • fi­bre • gluten free

PER SERV­ING 353 kcals • fat 12g • sat­u­rates 2g • carbs 53g • sug­ars 2g • fi­bre 6g • pro­tein 6g • salt 0.3g

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