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Roasted Herb Potatoes

herby roast potatoes recipePotatoes are a British staple eaten with almost every meal, and with good reason! They’re cheap, easy to store and prepare, and packed with vitamins and minerals including Vitamin C, B6, Iron and Potassium.

 

These Herby roast potatoes are a great partner to any kind of meat, just tailor your choice of herb to match the dish, and can lift a salad into higher realms. There is a lot to be said about the health benefits of herbs, I sprinkle them on meals wherever I can to help keep my body working at its best!

 

Fresh herbs are always best, they retain more of their vitamins and minerals compared to dried and have a much stronger flavour but of course for camping dried is certainly more convenient. The best (and certainly the cheapest!) way to have fresh herbs on hand is to simply grow your own, they do really well in pots so you don’t have to have a garden and also tend to like drier climates so it’s OK if you forget to water them daily.

 

Ingredients:

Potatoes

Salt & Pepper

Oil for roasting (coconut, vegetable, chicken/goose fat)

Herbs

+ optional Garlic (smashed whole cloves or dried)

 

Method:

1. Peel and chop potatoes into chunks. How big is up to you; small chunks cook faster and will be crispier, larger chunks will take longer to cook but will remain fluffier in the middle if that's your preference.

2. Boil the potatoes in water  with a pinch of salt until just tender. Preheat your oven and the roasting tray to a moderately high temperature with a light coating of oil.

3. Drain the cooking water from the potatoes and allow them to sit in the pan for a further minute. If you think they'll stand up to it, hold the lid on tightly and give the pan a quick shake - this helps to break up the outer layer slightly which will result a crispier skin.

4. Spread the potatoes onto the hot roasting tray, beware of the oil spitting as the residual water comes into contact with it. Spray or drizzle the tops with a light coating of oil, and season with the salt and pepper - I really don't know what I'd do without my nifty oil sprayer! Tough herbs like rosemary and sage can go on now along with the crushed garlic cloves if using, but for lighter ones like parsley that burn fast you'll need to wait for the potatoes to cook a little longer.

5. Roast until crispy (30 mins - an hour), turning halfway (in our little gas oven I also find I need to rotate the tray itself at some point for more even cooking). Add the more delicate herbs if using now.

You may find you need to spray with more oil, depending on just how crispy you like them! If the potatoes or herbs appear to be burning, lower the temperature or move the tray lower in the oven.

6. Enjoy as part of a pepped-up Sunday roast, or scatter over a colourful salad for more substance...

 

Extra! Using a flavoured oil or salt can help add even more to an already exciting dish!

 

Feel free to adapt the recipe for more daring flavours, we'd love to hear from you so let us know what you tried in the comments below!

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Sarah is an artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more


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