Recipe Preparation

Peel your potatoes and cut into decent chunks about the size of a Ping-Pong ball, now rinse them to get rid of any possible sand that was on the potato peels. Now boil the potatoes in generously salted water for about 6-8 in minutes and drain them. Meanwhile preheat the oven to 180°. Chuff them up by either shaking them in the pan you cooked them in or use toss them within the colander or sieve you used to drain the potatoes.

Meanwhile divide the butter in small lumps equally over the bottom of the roasting tray (don’t worry it will still melt). Now you can add all the green herbs, and the garlic also spreading them equally on the bottom of the roasting tray. Optionally you can ad a quartered red union.

Now it is time to ad the potatoes preferably in a way that they do not touch, this to improve browning and crunch! Sprinkle a little olive oil on top of the potatoes. Optionally you can use half butter half duck fat for your roasting tray, it will create the most amazing flavour in your roast potatoes.

Now put the roasting tray in the oven, on the middle rack. Roast the potatoes for 45 minutes to about an hour, give them a good stir and toss every 15 minutes. Add some salt before serving. Serve with a nice stew, baked fish or a green salad for example.

Tip: if the potatoes do not get the preferred browning, turn the oven up to 220 for the last 20-15 minutes, but keep an eye on them.  

Ingredients for 4 persons
 

700 g. Somewhat floury Potatoes

4 Cloves of garlic – roughly chopped

2 Sage leaves

1 Strig worth of fresh rosemary leaves

50 g. Unsalted butter

½ tbsp olive oil

Kosher salt