In the UK we love a traditional Sunday roast with all the trimmings. I don’t make roasts that often but when I do my little family devours this meal. Therefore I know that if I make a slight change to a roast they won’t mind. I love roast potatoes but every so often I enjoy a change. This time, as we weren’t having a traditional roast chicken, I thought I would add a little extra flavour to the potatoes. The results of this change were so tasty I had to share the recipe with you.
What’s your favourite part of a roast dinner? Let me know in the comments below and please don’t forget to like and follow me.
Serves 4
Equipment
- Small mixing bowl
- Tablespoon
- Teaspoon
- Sharp knife
- Chopping board
- Large mixing bowl
- Baking tray
Serves 4
Ingredients
- Potatoes x 800g
- Olive oil x 4 – 8 tbsps
- Garlic Granules x 1 – 2 tsp
- Dried mixed herbs x 1 – 2 tsp
- Salt and pepper to taste
Method
- Preheat the oven 200° or gas mark 6 and put a large baking tray in at the same time.
- In the small mixing pour the olive oil and add in the garlic granules, dried mixed herbs and salt and pepper to taste.
- Mix these ingredient together with the spoon.
- Peel and dice the potato into 1 inch pieces.
- Place the diced potatoes into a large saucepan.
- Pour over cold water until the potatoes are covered and there’s about 2 inches of water above too.
- Bring the pan to the boil.
- Once the pan is boiling turn the water down and leave to simmer for 5 minutes.
- When the potatoes can easily fall from the fork remove from the heat.
- Pour the water from the potatoes through a colander.
- Once all the water has drained toss the potatoes in the colander.
- It will help to make the sides fluffy.
- When the oven has preheated put remove the baking tray and put the potatoes in.
- Pour over the oil and toss the potatoes again until everything is coated in the oil.
- Make sure the potatoes are spread evenly across the base of the tray.
- Put the tray into the oven and bake for 25 – 30 minutes or until they turn a golden brown colour around the edges.
- Remove and serve with any roast dinner.
- Then enjoy.
Garlic and Herb Roast Potatoes were delicious. They were very easy to prepare and cook. I have discovered that potatoes should be cooked in cold water. So any vegetable grown below ground should be cooked in cold water and any vegetable grown above ground should be cooked in hot water. After cooking them in cold water which I brought to the boil I found the potatoes baked very quickly. They are delicious with a roast and they make lovely leftovers the next day too. However you decide to eat this dish, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 