Thursday, July 19, 2012
Herb & Chilli Roast Potatoes
In bowl put some dried herbs ,I used herb de Provence and parsley,but could be any dried herb,don't use fresh or they will burn.then add some flaked dried chilli fresh ground black pepper and a generous sprinkling of rock salt
Add a generous couple of gluts of olive oil and mix together
After you have par boiled your potatoes in salted water,drain and give a good shake to bash up all the edges which turn golden brown and crispy
Let them steam and add to the bowl of dressing,mix them together well with your hands,the aromas are to die for,leave them there a good 15 minutes by which time they will have absorbed much of the oil and all the herbs are stuck to them
Now heat at 220 a roasting tin with a good glug of olive oil or goose fat until its smoking hot,then remove from the oven and carefully add your potatoes...roast turning occasionally for around 20 minutes,a treat and a change to your sunday roast.