Roast potatoes with herb salt

Roast potatoes with herb salt
  • Serves icon Serves 6-8
  • Time icon Takes 15 minutes to make, 1 hour to cook

The herb salt adds a touch of luxury to this roast potato recipe.

Nutrition: per serving

Calories
226kcals
Fat
9.4g (2.5g saturated)
Protein
3.8g
Carbohydrates
30.4g (1.1g sugars)
Fibre
3.3g
Salt
0.5g
Calories
226kcals
Fat
9.4g (2.5g saturated)
Protein
3.8g
Carbohydrates
30.4g (1.1g sugars)
Fibre
3.3g
Salt
0.5g

For 8 servings

Ingredients

  • 1.5kg floury potatoes (such as King Edward), peeled and cut into large chunks
  • 5 tbsp goose fat
  • 2 tbsp sea salt
  • 1 tbsp chopped fresh herbs such as rosemary and thyme

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Put the potatoes in a pan of cold salted water, then bring to the boil and simmer for 5 minutes. Drain well, then return to the pan over a low heat to dry. Shake the pan to fluff up the edges of the potatoes. Remove from the heat.
  2. Melt the goose fat in a large roasting tin in the oven for a couple of minutes until smoking hot, then tumble in the potatoes and toss gently to coat. Roast for 50 minutes to an hour until golden and crisp.
  3. Meanwhile, crush the salt with the herbs in a pestle and mortar to form a herb salt. Once the potatoes are cooked, sprinkle with the herb salt and serve. The leftover salt can be saved for another time.

delicious. tips

  1. After step 1, lay the potatoes in a single layer in a roasting tray to cool. Cover with cling film and keep overnight in a cool place. Start at step 2 the following day.

    FREEZE: Freeze the potatoes on baking trays for 2 hours after step 1, then transfer to freezer bags and store in the freezer for up to 1 month. Cook from frozen, starting at step 2, adding 10 minutes to the cooking time.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Brussels sprouts recipes

Sprouts and roasted carrots with butter and macadamia nuts

Fry off your brussels sprouts with carrots and macadamia nuts and watch everyone at the...

Save recipe icon Save recipe icon Save recipe

Christmas trimmings, sides and sauces

Red cabbage in pomegranate juice

Adding sweet-sharp pomegranate juice and warm spices to this easy red cabbage Christmas side dish...

Save recipe icon Save recipe icon Save recipe

Christmas trimmings, sides and sauces

Fresh egg custard

You only need four ingredients and four steps to make your own fresh egg custard....

Save recipe icon Save recipe icon Save recipe

Christmas trimmings, sides and sauces

Citrus, mustard and tarragon butter

A clever extra which adds interest to any spread, this citrusy butter recipe is ready...

Subscribe to our magazine

Subscribe to delicious. magazine this month for HALF PRICE

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine