Herby roast potatoes recipe
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
- Dairy-free
- Vegan
- Vegetarian
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
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Shop ingredientsEach serving contains
- Energy
- 2170kJ 516.0kcal
- Fat
- 20g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 3g
of the Reference intake
Carbohydrate 80.5gProtein 9.4gFibre 7.4g
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Sign in to shopMethod
- 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.
- 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.
- 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.
- Add the herbs and toss with the potatoes. Bake for another 5 mins until the potatoes are deep golden.
- See more Christmas side dishes
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.
