Herb roasted potatoes
No roast dinner is complete without roast potatoes and these herb roasted potatoes may just become a feature of your meal. The trick is to achieve a fluffy and creamy interior and a crisp and golden exterior. Depending on taste, you may or may not want to peel the potatoes before cooking them. The key to achieving the ultimate roast potato is to par-boil the potatoes before placing them into a very hot oven then turning the heat down. Once you perfect the ritual, you should probably make extra!
Ingredients
Serves: 8
- 1.35kg medium potatoes, halved
- 110g butter
- salt and pepper, to taste
- 3 tablespoons chopped fresh chives
- 3 tablespoons chopped fresh parsley
Method
Prep:10min ›
Cook:1hr ›
Ready in:1hr10min
- Preheat the oven to 230 C / Gas 8.
- In a saucepan with boiling water, par-boil the potatoes for about 8 to 10 minutes, just to soften them slightly. Drain the water, pat dry then stir in the butter. Transfer the buttery potatoes into a roasting tray and season well.
- Roast in the oven for 10 minutes at the preheated 230 C / Gas 8, then reduce the heat to 190 C / Gas 5 and roast for a further 40 minutes. Remove from the oven and sprinkle with herbs, move the potatoes around in the tray so that they crisp on all sides and return to roast for 10 minutes.
- Remove from the oven and serve immediately.
Tip
When crisp herb butter roast potatoes just don't quite cut it, try roasting your potatoes in duck fat for an extra special touch and a flavour to die for.
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Reviews in English (1)
very nice, nice with gravy - 01 Sep 2013
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