Crispy herb-roasted potatoes

You've never had spuds like this before. This beautiful recipe creates crispy herb-roasted potatoes the whole family will love. Serve as the perfect side dish for a range of delicious dishes

  • 45 mins cooking
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 1.2 kilogram roasting potatoes, peeled
  • 1/4 cup olive oil
  • 1 packet McCormicks Italian Herb Potatoes Mix
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 clove garlic crushed, skin on
  • sea salt


  • 1
    Preheat the oven to 200°C. Cut the potatoes into pieces big enough for two bites. Cook the potato pieces uncovered in boiling water for about 5 minutes. Drain well.
  • 2
    Place the lid on the pan and give it a good shake. Add 2 tablespoons of the oil, toss to coat the potatoes evenly.
  • 3
    Add the McCormicks Italian Herb Potatoes Mix and toss to coat the potatoes evenly.
  • 4
    Spread the potatoes in a roasting tray and add the thyme, rosemary and garlic. Drizzle over the remaining oil and sprinkle over some of the sea salt.
  • 5
    Bake the potatoes in the preheated oven for 45 minutes, or until they are golden, crisp and tender. Serve immediately.