The funny thing is that until Jade was about 10 she didn’t like potatoes. It all changed one day when she saw me smashing these with my palm and asked if she could help.
I let her take over and finish the recipe. At dinner that night she agreed to try one, and since then, she constantly requests these potatoes.
I play around with spicing it too. I sometimes use Salt & Vinegar as and a nod to the slap chips I grew up on in South Africa.
I guarantee this is going to be one of your go-to recipes from now on and don’t forget to let your kids help out in the kitchen.
Happy cooking xxx Chef MM
Herb Roasted Potatoes
Ingredients
- 2 lbs / 1 Kg of baby potatoes
- Olive oil
- handful fresh rosemary, chopped
- handful fresh thyme chopped
- The rind of 1 lemon cut into slivers with kitchen scissors
- Coarse salt
- Black pepper
- Good quality olive oil to finish
Instructions
Preheat oven to 400°F/ 200 C
Place baking rack in the upper part of the oven.
Boil potatoes whole with their skin on. When they are firm, but fork tender (soft enough to mash with your hand) remove them from heat and let them cool.
Place them on Teflon lined baking sheet and use the palm of your hand to squash the potatoes.
Drizzle them with olive oil, and season with plenty of coarse salt and pepper.
Sprinkle with freshly chopped rosemary and lemon rind.
Bake until golden and crispy (about 45 minutes to an hour).
Drizzle with good quality olive oil just before serving.
SERVES 4
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