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Garlic and herb roast potatoes
Serves 8 Starters and mains
Ingredients
- 300ml olive oil
- 1 head garlic
- 8 bay leaves
- 1.5kg roasting potatoes
- a few fresh herbs, such as rosemary, sage and thyme
Method
Preheat the oven to 200C/400F/ Gas 6. Place the oil, garlic cloves, bay leaves and a little salt and pepper in a saucepan and heat very gently until it starts to simmer – do not boil.
Continue to cook like this, over a very low heat for 15 minutes or until the garlic are soft but not browned. Remove from the heat and let cool.
Place the potatoes in a saucepan of cold water, add a little salt and bring to the boil. Boil fast for 6-7 minutes until the potatoes are beginning to soften around the outside. Strain and return to the pan. Give the pan a good shake so the potatoes fluff up really nicely.
Strain the oil into a large, heavy- based roasting tin and place in the oven for 10 minutes to heat up until smoking. Very carefully add the potatoes, garlic and bay leaves, stir once and roast for 55 minutes, turning every 15 minutes until really crispy on the outside and light and fluffy inside. Add the remaining herbs and roast for a final 5-10 minutes until the potatoes are ready. Scatter with salt and pepper before serving.
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