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Herby roast potatoes


SourceMandy Mazliah. See more of Mandy’s recipes at www.sneakyveg.com and www.cookveggielicious.com
Prep time10 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 20 minutes


A perfect supper staple


1 1⁄5 kg
1 t
sea salt
handful of herbs eg sage, rosemary, thyme (removed from stalks and chopped)
sunflower oil (5mm layer in the roasting pan)


Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.

Peel and chop your potatoes

Place in a pan of cold water. Bring to the boil and parboil for 7-8 minutes - until just softening

Meanwhile place a layer of oil in your roasting tin that goes about 5mm up the side of the dish. Place in the oven to allow the oil to get hot.

Drain the parboiled potatoes and return to the saucepan. Shake gently against the sides of the pan.

Remove the roasting tin from the oven and very carefully place the potatoes in the oil (careful it doesn’t spit as the oil will be very hot).

Sprinkle over the chopped herbs and sea salt and gently mix so that the potatoes are well coated in oil.

Return to the oven for 50-60 minutes, turning the potatoes over at 20 minute intervals.

Serve with a roast dinner.