Have you ever eaten a roast dinner, maybe in a restaurant or maybe at home and had rather disappointing roast potatoes. You know the ones, where the outside is a bit soggy or the inside a little under cooked. For me, a well cooked roast potato makes the roast dinner something special regardless of whether you are eating it with roast beef, chicken or lamb. Over recent years I’ve perfected this simple melt in the mouth recipe to create a roast potato that is crispy on the outside and fluffy in the middle, just the way I like it.
I don’t usually measure out quantities when cooking roast potatoes but it didn’t seem fair to not give you some guidance on the amounts needed.
Rosemary and Thyme Roast Potatoes
1 tablespoon chopped fresh rosemary
1 tablespoon fresh thyme leaves.
1 tablespoon olive oil
½ teaspoon fine sea salt
1. Peel and cut the potatoes into halves or thirds depending on their size, if very small then leave them whole.
2. Par boil the potatoes for 10 minutes.
3. Pre heat the oven to Fan 200c.
4. Drain the potatoes in a colander and shake to roughen up the edges, transfer to a large non stick roasting tin and allow to air dry for a couple of minutes.
5. Drizzle over the oil, then sprinkle over the rosemary and thyme. Season with salt and black pepper. Toss everything together so that the potatoes are evenly coated.
6. Roast the potatoes for 35-40 minutes turning halfway through roasting.
Serve immediately with your favourite roast meat and vegetables. Enjoy!
Until next time.