Herb Roasted Potatoes
There is nothing more delicious than a dish of freshly baked Herb Roasted Potatoes. They are so easy to make, using herbs from the garden and are ready to eat in around an hour.
Servings: 4
Equipment
- Baking Tray
Ingredients
- 1 kilo baking potatoes or any firm potato
- 4 tablespoons olive oil
- 2 sprigs of rosemary
- 2 springs of thyme
- ½ teaspoon Garlic Powder or to taste
- Maldon sea salt to taste
- Ground Black Pepper to taste
Instructions
- Pre-heat the oven to 200°C
- Have ready a large roasting tray. Peel the potatoes and cut into chunks roughly the same size. Toss the potatoes with the oil in a bowl.
- Remove the needles from the rosemary sprigs and chop them roughly. Remove the leaves from the sprigs of Thyme and mix them with the chopped Rosemary. Add them to the potatoes along with the powdered garlic, salt and pepper to taste.
- Give everything a good mix until well combined.
- Place on the prepared roasting tray and bake for 35 - 45 minutes. About half way through cooking, turn the potatoes over to create an even golden colour on all sides. Take out of the oven when they are crisp on the outside and soft in the centre.
Notes
These Herb potatoes are best served straight away but will crisp up nicely the following day as a leftover meal.