Three Flavour Roast Potatoes

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This is a variation to Jaime Oliver’s video and blog recipe;


Preheat your oven to 190ºC. Peel potatoes and cut any larger ones so they’re all even. Wash potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes and then drain in a colander and leave to steam dry for 3 minutes. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them crisp.

squash each potato with a potato masher to increase the surface area.

Put the following three herbs on each tray of potatoes;

1st tray;

Rosemary broken up with garlic and olive oil and lemon in a bowl mix together.

put on top of potatoes

2nd oven tray;

Thyme, Bay leaf broken up with garlic and olive oil and lemon in a bowl mix together.

put on top of potatoes

3rd oven tray;

Sage, small mandarin orange peel, broken up with garlic and olive oil and lemon in a bowl mix together

put on top of potatoes

Roast all three trays another 30 mins at 190 degrees.

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