Garlic and Herb Roast Potatoes
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  • 800 g (28oz) of white potatoes, peeled and chopped
  • 13 cloves of garlic, crushed
  • 1 handful of fresh Italian parsley, finely chopped
  • 1 sea salt
  • 1 spray oilPreheat oven to 220c or 425 (gas mark 7)
  • 1 Place potatoes in a saucepan of boiling hot water and parboil for 8-10 mins. Don't let these get too soft, you just want them to soften slightly on the edges.
  • 1 Drain water, add half the potatoes to a metal sieve and carefully shake, so it lightly roughs up the potatoes on the edges. Add to a large bowl and repeat with the other half.
  • 1 Add the garlic and parsley to the potatoes with a couple of sprays of oil and toss to coat evenly.
  • 1 Line a large baking tray with some parchment paper and spread the potatoes out evenly.
  • 1 Place in the oven and roast until golden all over (approx 40 mins, turning over half way and giving another spray of oil if needed.
  • 1 Season well with sea salt.
  • 1 If cooking these in an actifry, I recommend omitting the parsley until the last few mins, as it can tend to burn in the actifry if cooked for too long.



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