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.

By Nici Wickes
  • 30 mins preparation
  • 45 mins cooking
  • Serves 8
  • Print


  • 1 kilogram jersey bennes
  • 1 tablespoon salt + 2 tsp sea salt
  • 1/4 cup olive oil
Fried herbs
  • small handfuls each of fresh thyme, sage leaves, parsley
  • 1/2 cup to 1 cup sunflower oil
  • salt to season


  • 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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