Perfect Roast Potatoes with Garlic and Herbs
Ingredients
- Maris Piper Potatoes (2 or 3 per person)
- 1/4 cup salt (for the water)
- 1/2 tbsp baking powder
- 1/2 cup olive oil
- 5 cloves garlic (finely chopped)
- 2 tbsp thyme (finely chopped)
- 2 tbsp rosemary (finely chopped)
- 1 tbsp salt (after boiling)
- pepper (to taste)
Preparation
Peel the potatoes & cut them into halves (or quarters if your potatoes are massive)
Fill (3/4’s full) a large pan with water & bring it to the boil
Add 1/4 cup of salt & 1/2 tbsp of baking powder (this is a very important ingredient - it will make your potatoes super crispy)
Carefully pour the potatoes into the water, put the lid on & boil for 12 minutes - 15 minutes
Drain the water away & let the potatoes cool for 15 minutes
Pour the olive oil into a saucepan & heat it
Add the garlic, rosemary & thyme & cook them all together until the garlic has just started to brown
Pour the oil into a bowl (through a sieve)
Pour the infused oil you’ve just made into the potato bowl, add some more salt (this isn’t wholly necessary - it depends on your taste) & then grind in some pepper
Cover the bowl & vigorously shake the potatoes until the sides & all chuffed up
Put the potatoes on a baking tray, space them out evenly & bake at 200℃ (392℉) for 45 minutes (or until they’re really crispy & golden brown)
Take them out of the oven & serve immediately with all the trimmings!