Fragrant herbs and light olive oil give these crunchy, golden roast potatoes a Mediterranean flavour.
2.25kg/5lb floury potatoes, such as Maris Piper, unpeeled, cut into halves or quarters, depending on size
10 small bay leaves
a handful of fresh thyme sprigs
2 tbsp butter
2 tbsp light olive oil
salt and freshly grated black pepper, to season
Takes about 1½ hours • Serves 8 generously
1 Bring a large pan of water to the boil and preheat the oven to 190°C/Gas 5/fan oven 170°C. Tip the potatoes into the pan, let the heat come back up, then boil for 6–10 minutes until just starting to soften around the edges. Drain and return to the pan. With the lid on, shake the potatoes until the edges fluff up.
2 Let the potatoes cool enough to handle. Slash half the chunks once with a small knife and stuff alternately with bay or thyme.
3 Heat the butter and oil in a large roasting pan either in the oven or on the hob until the butter turns golden. Carefully tip in the potatoes and gently turn in the fat (tongs are best for this). Sprinkle with black pepper and roast for 1–1¼ hours until crisp and golden, turning halfway through. Season with sea salt.
• Per serving 266 kcals, protein 6g, carbohydrate 49g, fat 7g, saturated fat 2g, fibre 4g, added sugar none, salt 0.11g