Easy Garlic and Herb Roast Potatoes

Everybody loves a roast potato don’t they? But who can be bothered to faff about with boiling them until they’re cooked but not falling apart and then having molten fat spitting at you while you’re trying to transfer them into a hot roasting tray? No wonder we usually only bother on a Sunday.

Well this roast potato recipe cuts out all the boiling and the fat spitting and is so easy and simple you can make them mid-week. After literally 5 mins of prep you can shove them in the oven and they’ll cook away happily while you get the kids’ homework done, make your , lunch for the next day or do a spot of housework and cook what ever veg and mains you’re having with them. I don’t even bother peeling my potatoes, I just give them a rinse under the tap. The skin will go nice and crispy in the oven and why give yourself another task if you don’t need to? Just don’t forget to turn them over a couple of times during the bake to make sure they cook evenly and get nice and crispy on each side.

Due to the garlic and herb flavour of these roasties, they go really well with breaded fish and steak style pies. If you have any left over, store them in the fridge in an air-tight container and warm them through in the oven for 10 mins.

Ready in 65 mins (5 mins prep, 60 mins Bake) – Serves 2.

Ingredients

• 2 or 3 large, uncooked, white potatoes – no need to peel – cut in half, then each half cut into thirds or quarters depending on size. (Enough for each person to have 5 or 6 large roasties each)
• 3 garlic cloves, lightly crushed with the flat side of a large knife – no need to peel
• 1 tablespoon of rosemary
• 1 tablespoon of thyme
• 5 tablespoons of olive oil
• 1 teaspoon of black pepper
• 1 teaspoon of salt

Method

• Preheat your oven to 220c / 200c fan / gas mark 7.
• Put all ingredients in a large oven proof dish or baking tray and mix well, ensuring each roasty is well coated in every ingredient. – Pic 1
• Spread out the roasties so they are in one layer and bake for 60 mins in the oven.
• Turn each roasty over to bake on a different side 20 mins into the bake, then again 40 mins into the bake to ensure an even colour. – Pic 2