INGREDIENTS
1kg Agria potatoes, washed and peeled
Telegraph Hill Roasted Garlic Olive Oil
Sea salt
Fresh, woody herbs (we used thyme and oregano)
METHOD
Preheat your oven to 190℃ fan bake. Cut the potatoes into large, even sized chunks, and transfer to a large pot.
Cover the potatoes with cold water, and season generously with salt. Bring to a boil, and cook until the potatoes are tender on the exterior, but still firm in the center. Drain well, then shake in the pot to rough up the edges. Set aside.
Drizzle a generous layer of Telegraph Hill Roasted Garlic Olive Oil into a roasting dish, making sure to coat the dish. Place into the oven to heat for 10 minutes.
Once the oil is hot, carefully transfer the potatoes to the tray. Turn to coat in oil, add the herbs and sprinkle with salt.
Roast for around an hour (depending on the size of your potatoes) or until crunchy and a deep golden colour, turning 2-3 times during the cooking time. Serve whilst hot and crunchy!
Serves 4-5
