Roasted Potatoes with Crispy Herbs
These Roasted Potato with Crispy Herbs are the perfect side to a roast or Christmas feast.
Recipe Tip After frying herbs, keep them in an airtight container. The potatoes can be cooked a day before and reheated for 12-15 minutes on 200°C (180°C fan-forced) before serving.
Ingredients
- 1 kilograms roasting potatoes
- 2 tablespoons fresh thyme
- 2 tablespoons Italian parsley
- 2 tablespoons sage leaves
- 1 tablespoons salt
- 1/4 cup olive oil
- 1/2 cup sunflower oil
- 1 kilograms roasting potatoes
- 2 tablespoons fresh thyme
- 2 tablespoons Italian parsley
- 2 tablespoons sage leaves
- 1 tablespoons salt
- 1/4 cup olive oil
- 1/2 cup sunflower oil
- Step 1 of 6Heat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
- Step 2 of 6Fill a large saucepan with water and salt, then boil potatoes. Drain and allow potatoes to cool enough to handle. Using your palm, squash each potato until sides crack and they flatten a little.
- Step 3 of 6Arrange them on the baking tray. Season well with salt and drizzle with olive oil. Roast for 35-45 minutes, or until crispy and golden.
- Step 4 of 6Meanwhile, to fry the herbs, in a small saucepan heat the sunflower oil. Carefully add herbs to the oil and fry until crispy.
- Step 5 of 6Remove from pan with a slotted spoon. Using a paper towel, pat dry and season with salt. Set aside until required.
- Step 6 of 6Serve potatoes, topped with the crispy fried herbs.
Method
- Step 1 of 6Heat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
- Step 2 of 6Fill a large saucepan with water and salt, then boil potatoes. Drain and allow potatoes to cool enough to handle. Using your palm, squash each potato until sides crack and they flatten a little.
- Step 3 of 6Arrange them on the baking tray. Season well with salt and drizzle with olive oil. Roast for 35-45 minutes, or until crispy and golden.
- Step 4 of 6Meanwhile, to fry the herbs, in a small saucepan heat the sunflower oil. Carefully add herbs to the oil and fry until crispy.
- Step 5 of 6Remove from pan with a slotted spoon. Using a paper towel, pat dry and season with salt. Set aside until required.
- Step 6 of 6Serve potatoes, topped with the crispy fried herbs.
Nutrition per serving
844 Kilojoules
Protein3 grams
Fat15 grams
Carbs14 grams
Sugars0 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Heat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
- Step 2 of 6Fill a large saucepan with water and salt, then boil potatoes. Drain and allow potatoes to cool enough to handle. Using your palm, squash each potato until sides crack and they flatten a little.
- Step 3 of 6Arrange them on the baking tray. Season well with salt and drizzle with olive oil. Roast for 35-45 minutes, or until crispy and golden.
- Step 4 of 6Meanwhile, to fry the herbs, in a small saucepan heat the sunflower oil. Carefully add herbs to the oil and fry until crispy.
- Step 5 of 6Remove from pan with a slotted spoon. Using a paper towel, pat dry and season with salt. Set aside until required.
- Step 6 of 6Serve potatoes, topped with the crispy fried herbs.