Recipe Index

Ingredients

• yellow potatoes (2.2 lbs), peeled
• 2 sprigs rosemary, leaves picked
• 2 garlic cloves, lightly crushed
• 2 1/2 tbsp extra virgin olive oil, plus 1 tbsp extra to finish
• 1 tsp fine salt
• 2 sprigs thyme, leaves picked

Method

1. Heat the oven to 425°F.
2. Cut the potatoes into chunks of about 1½ in, keeping them roughly equal in size.
3. Put the chunks in a pan of cold salted water, bring to the boil and parboil for 8-10 minutes, until the edges have started to soften and look fluffy.
4. Drain the potatoes in a colander and shake them vigorously so the edges rough up; those rough edges are what turn crisp in the oven. Leave them to steam dry for 5 minutes.
5. Pour the 2 1/2 tbsp oil into a large roasting tin and heat it in the oven for 5 minutes until shimmering. Tip the potatoes carefully into the hot oil, add the garlic, rosemary and thyme, and turn everything over so the pieces are coated.
6. Roast for 50-55 minutes, turning the potatoes every 15-20 minutes, until they are deep golden and crisp on all sides.
7. Lift them out of the oil, sprinkle with the salt and the extra spoonful of olive oil, and serve at once.

Prep: 15 min · Cook: 65 min · Total: 80 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data