3tablespoonsolive oil | or your favourite oil you bake with
1kg(2.2 lbs) potatoes| peeled and cut into 3-4 cm (1-1 ½ inches) squares/rectangles
2sprigsrosemary| leaves removed from the stalk
2 sprigsthyme| leaves removed from the stalk
2-3fresh bay leaves
salt to season
Fill a large saucepan with cold water. Place peeled and chopped potatoes in saucepan with a sprinkle of salt
Bring water up to the boil, then reduce heat and simmer for roughly 5 minutes. You are parboiling the potatoes not cooking them. The aim is to take the potatoes out when they start to go tender but are still firm.
Drain potatoes into a large colander, place colander over the saucepan. Do not shake them. Leave them to cool and dry out.
While the potatoes are cooling down preheat oven 220°C (430°F).
After letting the oven preheat for 10 minutes, place oil in shallow roasting tin and place in the oven.
After 5 minutes carefully remove the roasting tin from the oven and tip in the cooled and dry potatoes. Be careful when tipping your potatoes into the hot oil in the roasting tin. If there is water on your potatoes it may make the oil spit and could burn you.
Toss the potatoes well in the oil, make sure they are in a single layer, and place the roasting tin back into the oven. Roast for 20 minutes.
While the potatoes are roasting mix garlic, rosemary, and thyme in a small bowl.
After 20 minutes remove potatoes from the oven. In the roasting tin toss potatoes in the garlic herb mixture well. Scatter the bay leaves amongst the potatoes. Make sure potatoes are arranged in a single layer and return to the oven. Roast for a further 20 minutes.
Around the 10-12 minute mark turn the potatoes over to they evenly brown and crisp.
Potatoes are ready when they are golden brown.
Remove the roasting tin from the oven. Sprinkle potatoes with a little sea salt and serve either on individual plates or a large bowl/plate for family style dining.
LEFTOVERSAny leftover potatoes can be stored in the fridge in an airtight container for up to 3 days.To re-heat place a roasting tin in the oven with a little oil. Bring oil up to heat as per the original recipe. Add potatoes and toss. They should take 10 minutes to become crunchy and warm through. They taste even better on a second bake!GENERAL COOK’S NOTESAll oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equals 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)