Herb salt. Sounds a bit cheffy doesn’t it? It’s ever so simple to make, and adds a touch of luxury to this roast potato recipe. You can store any leftovers for another time too.
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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
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Method
- 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.
- 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.
- 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.
Nutrition
- 226kcals Calories
- 9.4g (2.5g saturated) Fat
- 3.8g Protein
- 30.4g (1.1g sugars) Carbs
- 3.3g Fibre
- 0.5g Salt
For 8 servings
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