Crunchy Herb Roast Potatoes

Crunchy Herb Roasted Potatoes

Sides | February 6, 2016 | By

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Roast potatoes are a great staple side dish to any main meal, and these herb-roasted potatoes are wonderfully crispy.

By boiling the potatoes first and adding cornflour, the potatoes get nice and crunchy golden on the outside; yet remain light and fluffy on the inside.

I’ve added mixed dried herbs to mine for a classic flavour, however you could also try garlic, paprika or cumin for a different taste.

Crunchy Herb Roast Potatoes
Serves 2
Delicious and crunchy herb roasted potatoes
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Ingredients
  1. 4 medium roasting potatoes
  2. 2 Tbsp olive oil
  3. 1 Tbsp cornflour
  4. 1 tsp dried mixed herbs
  5. Salt and pepper to taste
Instructions
  1. Start by pre-heating your oven to 200 degrees Celsius, or approximately 400 degrees Fahrenheit
  2. Add the 2 Tbsp of olive oil to an ovenproof tray, and place in the oven to heat
  3. Next, bring a medium-large pot of water to the boil over a medium heat
  4. Wash and peel the potatoes, and chop into quarters
  5. Add to the boiling water, and cook for approximately 5 – 6 minutes, or until the outside of the potatoes starts to soften
  6. Drain and add to a medium sized bowl
  7. Add the cornflour, herbs and salt and pepper
  8. Mix well to evenly coat the potatoes
  9. Carefully remove the tray from the oven, and place the potatoes in the oil
  10. Place in the oven and roast for around 20 minutes (give the tray a shake after around 5 – 10 minutes to prevent the potatoes from sticking), then remove from the oven and flip the potatoes over
  11. Place back in the oven for another 20 minutes, or longer, until golden and cooked through the middle
  12. Remove from the oven and serve immediately with your favourite main dish
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