Roasted Potatoes with Crispy Herbs

Ingredients
- 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
Method
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1. Heat oven to 180°C (160°C fan-forced). Line a baking tray with baking paper.
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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.
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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.
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4. Meanwhile, to fry the herbs, in a small saucepan heat the sunflower oil. Carefully add herbs to the oil and fry until crispy.
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5. Remove from pan with a slotted spoon. Using a paper towel, pat dry and season with salt. Set aside until required.
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6. Serve potatoes, topped with the crispy fried herbs.
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Helpful Tip:
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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.
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PER SERVE
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• Energy 844Kj • Protein 3g • Total Fat 15g • Saturated Fat 2g • Carbohydrates 14g • Sugars 0g • Sodium 962mg
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Dietary and nutritional info supplied by NZ Nutrition Foundation.