Balsamic, Garlic and Thyme Roasties
Who doesn't just love a decent Sunday roast? When I was a child I hated roast potatoes (how?!?!) but now (rightly so), I adore them but there is nothing worse than being given a roast dinner and the roasties being pale on the outside, lacking in crunch and lacking in flavour. I love the things you can do with roast potatoes; there are so many flavours but I believe you can't go wrong with this recipe.
Tips for top notch roasties
Olive oil mixed with sunflower oil for the perfect crisp. Pop in the oven on a baking tray before you pop your potatoes in so it's nice and hot.
Balsamic is a wonderful addition to roast potatoes, the flavour is delicious.
Rosemary and Thyme are must-haves for your roast potatoes.
Seasoning but I don't just mean salt and pepper. My roasties always have a generous helping of sea salt, cracked lemon black pepper and garlic granules.
Half way through cooking, remove from the oven and toss around the pan so they have equal crunchiness on all sides.
Ingredients
5 russet potatoes (quartered)
4 tbsp olive oil
3 tbsp sunflower oil
4 sprigs thyme
3 sprigs rosemary
3 tbsp balsamic vinegar
1 tbsp Grated Parmesan (Vegetarian)
1 tbsp Crushed Sea Salt
1 tbsp Cracked Black Pepper
Method
Cut your potatoes into quarters and pop into a boiling water and cook for 11-13 minutes until a knife goes straight through the middle.
3 minutes before you remove the potatoes from boil, pop all of your oils and herbs (apart from the parmesan) into a baking tray and shake around. Pop in the oven for a couple of minutes.
Drain and fluff up your potatoes. You can do this by shaking them around in your colander. Remove the tray from the oven and place your potatoes in the pan - careful of spitting fat.
Shake around carefully and place in the oven for 35-40 minutes. Turn mid way. 10 minutes from the end, sprinkle your parmesan over them and pop back in to the oven.
