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Herb Roast Potatoes

Crisp Edges, Fluffy Centres & Fragrant from the Garden
 

There’s no sound quite like roast potatoes tumbling onto a warm serving dish—the crackle of crisp skins, the soft sigh of steam, and the aroma of herbs and garlic rising up like a promise. These potatoes are a Sunday staple in our kitchen, made simply, but with care and flavour in every golden bite.

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Perfect alongside a roast, scattered over a seasonal salad, or enjoyed just as they are with a spoon of garlic mayo and a glass of something cool.

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INGREDIENTS - serves 6

  • 1.5kg potatoes 

  • 3 tbsp olive oil or goose fat (for extra richness)

  • 4 cloves garlic, skin on and lightly crushed

  • A few sprigs each of fresh rosemary and thyme

  • Sea salt & cracked black pepper

  • Optional: 1 tbsp chopped parsley or chives, for finishing

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HOW TO

  • Preheat – Heat the oven to 200°C (180°C fan) or Gas Mark 6. Place a large roasting tin in the oven to preheat.

  • Parboil the potatoes – Peel and cut the potatoes into even chunks. Boil in salted water for 7–8 minutes, until just starting to soften. Drain well and give them a gentle shake in the colander to rough up the edges—this gives you all those lovely crisp bits.

  • Roast – Carefully remove the hot roasting tin from the oven. Add the oil or fat, then the potatoes, garlic, and herbs. Toss gently to coat everything.

  • Season & roast – Sprinkle generously with sea salt and black pepper. Roast for 45–50 minutes, turning once or twice, until golden and crisp.

  • Finish & serve – Discard the woody herb stems (if desired), and scatter with chopped fresh parsley or chives just before serving for a fresh pop of green.

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Nutritional Advice (per serving, approx.):

  • Calories: ~240 kcal

  • Carbs: 30g

  • Fat: 11g (depending on oil/fat used)

  • Fibre: 3g

  • Vitamins: A good source of vitamin C, potassium, and slow-release energy

  • Naturally gluten-free and full of heartwarming flavour

 

These roasties are best served straight from the oven—crisp, golden, and lovingly flecked with garden herbs. Any leftovers (if you’re lucky!) make an excellent bubble and squeak the next morning.

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