Roast Potatoes with Rosemary & Thyme

Serves 4.



16-18 new jersey potatoes, sliced in half

2 tbsp rapeseed oil

2 tsp garlic powder

2 tsp onion powder

3 tbsp fresh chopped thyme

2 tsp dried rosemary

1 tbsp himalayan salt

olive oil to finish


Preheat the oven to 200 degrees celsius, with the grill also on. Heat a pot of water to boil and add 3 tbsp of salt. add the potatoes and boil until almost tender. Be careful not to get them too soft. Drain them in a colander and take a a few at a time and rough them up very well with the colander. You can also smash them with a fork a bit here and there. Place your potatoes into a baking dish and add the remaining ingredients. Bake under the grill for about ten minutes, taking out at least once to move round so all sides get golden. Finish with a dash of olive oil.

Four Avocados

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