Roasted Potatoes with Crispy Herbs

clock 30 minutes + 55 minutes bowl Serves 8


  • 1kg roasting potatoes
  • 1 Tbsp salt, plus extra to season
  • 1/4 cup olive oil
  • 2 Tbsp fresh thyme
  • 2 Tbsp sage leaves
  • 2 Tbsp Italian parsley
  • 1/2 cup to 1 cup sunflower oil
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  • 1. Heat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.

  • 2. Fill a large saucepan with water and salt, then boil potatoes. Drain and allow potatoes to cool enough to handle. Using your palm, squash each potato until sides crack and they flatten a little.

  • 3. Arrange them on the baking tray. Season well with salt and drizzle with olive oil. Roast for 35-45 minutes, or until crispy and golden.

  • 4. Meanwhile, to fry the herbs, in a small saucepan heat the sunflower oil. Carefully add herbs to the oil and fry until crispy.

  • 5. Remove from pan with a slotted spoon. Using a paper towel, pat dry and season with salt. Set aside until required.

  • 6. Serve potatoes, topped with the crispy fried herbs.

  • Helpful Tip:

  • After frying herbs, keep them in an airtight container. The potatoes can be cooked a day before and reheated for 12-15 minutes on 200°C (180°C fan-forced) before serving.


  • • Energy 844Kj • Protein 3g • Total Fat 15g • Saturated Fat 2g • Carbohydrates 14g • Sugars 0g • Sodium 962mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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