CRUNCHY SPUDS ARE THE PERFECT SIDE

INGREDIENTS

750g baby potatoes, unpeeled

60ml (1/4 cup) olive oil

1/4 cup chopped fresh continental parsley leaves

1/3 cup small fresh mint leaves

Lemon herb sour cream

200g light sour cream

1-2 tbsp chopped fresh chives

1 tbsp chopped fresh mint

1 tbsp chopped fresh coriander or continental parsley

1 small clove garlic, crushed

2 tsp lemon juice

METHOD Step 1:

Place potatoes in a large saucepan of cold water. Bring to the boil. Cook, covered, for 25 minutes or until just tender. Drain. Place on a clean tea towel or kitchen paper to dry completely.

Step 2:

Brush a large baking tray with a little of the oil. Place potatoes on prepared tray. Use a potato masher to flatten the potatoes slightly. Place in fridge for 1-2 hours to cool completely.

Step 3:

Meanwhile, for the lemon herb sour cream, place all ingredients in a bowl and stir until well combined. Place in fridge to chill.

Step 4:

Preheat the oven to 200C/180C fan forced.

Drizzle potatoes with remaining oil, turning to coat. Roast, turning halfway through cooking, for 30 minutes or until potatoes are crisp and golden. Season with a little salt and scatter with herbs. Serve with the lemon herb sour cream.

COOK’S NOTE

To give roast potatoes extra crunch, boil them first for about 10 minutes, then drain well. Shake the pan gently to rough up surface. Heat a little oil in a pan. Add potatoes and toss to coat. Roast until golden. This creates lots of crispy bits.