Side Dishes

Roasted potatoes with crispy herbs

It may seem like sacrilege to roast new-season jersey bennes, but we urge you to do it! They’re crunchy, buttery and just magical - perfect for a side dish at Christmas.
Roasted potatoes with crispy herbs
1H 15M


Fried herbs


1.Heat oven to 180°C.
2.Boil the potatoes in well-salted water (use the first measure of plain salt here) until par-cooked. Drain and allow them to cool enough to handle. Using your palm, squish each potato until its sides crack and they flatten a bit. Lay them on a large baking paper or foil-lined roasting dish or oven tray. Salt well with the sea salt and drizzle with olive oil. Roast until crisply golden – about 35-45 minutes.
3.Serve immediately, topped with crispy fried herbs (below) or cool and store until ready to reheat and serve – see tips.

Fried herbs

4.Heat the oil in a small saucepan and fry the herbs in batches until crispy. Drain them on paper towels, season with salt, then set aside until they’re needed. Caution: They spit, so be sure to stand back!

• After frying herbs, keep them in an airtight container. • The potatoes can be cooked a day before and reheated for 12-15 minutes in a hot oven (200°C) before serving.


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