Roasted Potatoes with Crispy Herbs

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.

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.

PER SERVE 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.