Crispy Garlic Herb Roast Potatoes
Ingredients
- Maris Piper Potatoes (2 or 3 per person)
- 1/4 cup salt (for the water)
- 1/2 tablespoon baking powder
- 1/2 cup olive oil
- 5 cloves garlic (finely chopped)
- 2 tablespoons thyme (finely chopped)
- 2 tablespoons rosemary (finely chopped)
- 1 tablespoon salt (after boiling)
- pepper (to taste)
Preparation
Peel the potatoes and cut them into halves or quarters if they are large
Fill a large pan three-quarters full with water and bring it to the boil
Add 1/4 cup of salt and 1/2 tablespoon of baking powder
Carefully pour the potatoes into the water, put the lid on and boil for 12 to 15 minutes
Drain the water away and let the potatoes cool for 15 minutes
Pour the olive oil into a saucepan and heat it
Add the garlic, rosemary and thyme and 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 into the potato bowl, add some more salt and then grind in some pepper
Cover the bowl and vigorously shake the potatoes until the sides are roughened up
Put the potatoes on a baking tray, space them out evenly and bake at 200°C for 45 minutes or until they are really crispy and golden brown
Take them out of the oven and serve immediately with all the trimmings
