Crunchy Herb Roast Potatoes
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.
- 4 medium roasting potatoes
- 2 Tbsp olive oil
- 1 Tbsp cornflour
- 1 tsp dried mixed herbs
- Salt and pepper to taste
- Start by pre-heating your oven to 200 degrees Celsius, or approximately 400 degrees Fahrenheit
- Add the 2 Tbsp of olive oil to an ovenproof tray, and place in the oven to heat
- Next, bring a medium-large pot of water to the boil over a medium heat
- Wash and peel the potatoes, and chop into quarters
- Add to the boiling water, and cook for approximately 5 – 6 minutes, or until the outside of the potatoes starts to soften
- Drain and add to a medium sized bowl
- Add the cornflour, herbs and salt and pepper
- Mix well to evenly coat the potatoes
- Carefully remove the tray from the oven, and place the potatoes in the oil
- 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
- Place back in the oven for another 20 minutes, or longer, until golden and cooked through the middle
- Remove from the oven and serve immediately with your favourite main dish