Somewhere between a chip and a roast potato, these crisp-on-the-outside spuds are soft and fluffy within, and flavoured with garlic and herbs. Serve piled on a platter for an impressive side
- Serves: 4 persons
- 5tbsp vegetable oil
- 1kg floury potatoes, peeled and cut into 2cm cubes
- 2rosemary sprigs, needles picked and finely chopped
- 5garlic cloves, bashed with the side of a knife
- 2thyme sprigs
Step 1Heat the oven to 220C/fan 200C/gas 7. Pour the oil into a shallow roasting tray where the potatoes will sit well spaced apart and put in the oven to heat up.
Step 2Boil the potatoes in well-salted boiling water for 4-5 minutes, then drain and leave to steam in a colander for 1-2 minutes.
Step 3Carefully remove the hot oil from the oven and lower in the potatoes – they should sizzle immediately as they hit the oil. Add the herbs and garlic, and season well. Toss everything in the oil, until the potatoes are well coated, then transfer back to the oven. Roast for 25-30 minutes, turning halfway through cooking, until golden and crisp on the outside, and fluffy in the middle.