Crispy roasted potatoes with garlic and herb oil
Servings
4-6
servingsPrep time
10
minutesCooking time
1
hour20
minutesIngredients
1 kg 1 washed potatoes
3 3 -4 garlic cloves
1 1 ⁄4 cup picked rosemary leaves
1 1 ⁄4 cup picked thyme leaves
Salt and pepper
1 1 1⁄2 tsp smoked paprika
1 1 ⁄2 cup olive oil
1 1 lemon, zested
1 1 ⁄4 tsp sea salt
Pinch ground black pepper
Method
- Preheat oven to 220°C.
- Place potatoes in pot of salted water, cover with water and bring to boil. Cook for 10 minutes or until potatoes are tender. Drain well and place on baking tray lined with baking paper.
- Firmly press down each potato on tray using cup or small plate until roughly flattened.
- Place garlic cloves, rosemary and thyme into mortar and pestle and pound firmly until paste forms. Season with salt, pepper and paprika. Add olive oil and lemon zest and mix well until combined.
- Brush potatoes with half garlic-herb oil. Place into oven and roast for 20 minutes. Remove from oven, flip over, brush with remaining garlic-herb oil and roast for further 20 minutes, until golden and crispy.
- Remove potatoes from oven, season and serve hot in a bowl.
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