How To Make Herb Roasted Potatoes

Considering I have mastered at least 1 million ways in which to cook rice, potatoes are slowing becoming my next obsession. Lockdown has unleashed another cooking side of me and my family couldn’t be more pleased. I usually play it safe with my cooking (though you may not believe this for one bit) and stick to what I can make with my eyes closed but even the kids were starting to get tired of the meals that I had in rotation so I knew it was time to switch it up.

This herb roasted potatoes recipe was inspired by the need to use some of my ever mounting pile of potatoes that I just couldn’t seem to stop buying every-time I went for the weekly food shop. I hope it’s something that you try because these can be switched up as a perfect side dish to some roast beef one day and potato wedges with chicken strips on another.

Ingredients

You will need 12 baby potatoes or 6 medium roasting potatoes

1 tbsp. vegetable oil

½ tsp. salt

½ tsp. freshly cracked black pepper

½ tsp. paprika

½ tsp. mixed herbs,

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. parsley

¼ tsp.  chilli flakes

1 tbsp. vegetable oil

Directions

Before you start this recipe, preheat oven to 180• Celsius and wash potatoes thoroughly. Line a baking tray with parchment paper and set aside. Cut the potatoes into four pieces each and start by drizzling 1 tbsp. vegetable oil on them. For the remaining seasonings add in the salt, black pepper, paprika, mixed herbs, garlic powder, onion powder, parsley and chilli flakes if you’re like me and you don’t mind a little kick. Rub the well and drizzle 1 tbsp. more of oil on before popping into the oven to roast for 40 minutes. Ensure to flip them over halfway through so they crisp evenly on both sides. When cooked, cool for five minutes before serving but ensure to serve warm. For some extra fanciness, grated cheese can be sprinkled on the top and baked for a further 5 minutes just to melt the cheese.

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