These roasted potatoes with crispy herbs are a perfect side for Christmas, Sunday roast, or just because! We’ve used jersey bennes for this recipe but you can use your favourite potato variety – agria are always a good roasting potato to use as an alternative.
Looking for more Christmas recipes? See some of our favourite fuss-free recipes, perfect for a Kiwi Christmas or for more traditional fare, see Nici Wickes’ Christmas menu.
Ingredients
Method
Heat oven to 180°C.
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.
Serve immediately, topped with crispy fried herbs (below) or cool and store until ready to reheat and serve – see tips.
Fried herbs
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.
Note
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