2lb(950 g) red potatoes(peeled and cut into chunks)
a bunch of fresh herbs(rosemary, parsley, sage, etc.)
4Tbspextra virgin olive oil
salt & pepper
Preheat the oven to 200°C (390 °F).
Place a large pot with water and bring to a boil. Add salt and the potatoes. Let them simmer for 8-10 minutes, drain and place them in a baking tray arranged in a single layer.
Finely chop garlic and the herbs together, you can also choose to chop only the herbs and add the garlic cloves without chopping.
Sprinkle the herbs mixture over the potatoes.Pour the oil and toss throughly to coat every single chunk.
Place in the oven and bake for 20 minutes. Remove the tray and turn the potatoes to allow them to get crispy on all sides.
Keep baking for another 15 to 20 minutes or until potatoes are golden brown crispy.
Sprinkle with salt and pepper, toss to season and serve.
Try to cut the potatoes in chunks of more or less same size, so they will cook evenly.
If you don’t like the taste of those small bites of garlic, you can add 2 or 3 whole garlic cloves, with the skin on. The potatoes will still have a slightly garlic aroma but won’t be as strong as it is when is chopped.
You can bring this recipe to the next level by adding about half a cup of white wine when baking the potatoes. Just pour it about half time of baking, give a quick mix and keep baking as suggested.
Make them ahead! You can boil the potatoes the day before. Once boiled quickly give them a rinse with cold water. Drain, place them in a bowl and toss them with a little bit of oil. the next day you can proceed with the baking.
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