Roasted potatoes with crispy herbs
It may seem like sacrilege to roast new-season jersey bennes, but we urge you to do it! They’re crunchy, buttery and just magical - perfect for a side dish at Christmas.
- 30 mins preparation
- 45 mins cooking
- Serves 8
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Ingredients
- 1 kilogram jersey bennes
- 1 tablespoon salt + 2 tsp sea salt
- 1/4 cup olive oil
Fried herbs
- small handfuls each of fresh thyme, sage leaves, parsley
- 1/2 cup to 1 cup sunflower oil
- salt to season
Method
- 1Heat oven to 180°C.
- 2Boil the potatoes in well-salted water (use the first measure of plain salt here) until par-cooked. Drain and allow them to cool enough to handle. Using your palm, squish each potato until its sides crack and they flatten a bit. Lay them on a large baking paper or foil-lined roasting dish or oven tray. Salt well with the sea salt and drizzle with olive oil. Roast until crisply golden – about 35-45 minutes.
- 3Serve immediately, topped with crispy fried herbs (below) or cool and store until ready to reheat and serve – see tips.
Fried herbs
- 4Heat the oil in a small saucepan and fry the herbs in batches until crispy. Drain them on paper towels, season with salt, then set aside until they're needed. Caution: They spit, so be sure to stand back!
Notes
• After frying herbs, keep them in an airtight container. • The potatoes can be cooked a day before and reheated for 12-15 minutes in a hot oven (200°C) before serving.
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