This recipe first appeared in Food magazine.
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
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Ingredients
- 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
Method
- 1Preheat 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.
- 2Place the lid on the pan and give it a good shake. Add 2 tablespoons of the oil, toss to coat the potatoes evenly.
- 3Add the McCormicks Italian Herb Potatoes Mix and toss to coat the potatoes evenly.
- 4Spread 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.
- 5Bake the potatoes in the preheated oven for 45 minutes, or until they are golden, crisp and tender. Serve immediately.
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