I’m sorry – I have been extremely slack with my blog the last few weeks.  but what can I say… I swapped my frypan and spatula for my snowboard and beanie and have been carving it up with Josh (or atleast trying my hardest to) on the slopes of the Remarkables and Coronet Peak in Queenstown, New Zealand.  We had a great time, but I brought home a terrible flu which I can’t manage to shake… and which interestingly enough, rendered my fingers unable to type??

I hope my secret recipe for crunchy potatoes will make up for it. What is a lamb roast without roast potatoes?  And they can’t just be any roast potatoes – they have to be crunchy, golden potatoes with soft, fluffly centres.

So this is how I do mine…

ingredients

1kg desiree potatoes
1 heaped tablespoon butter (i was never good with measurements)
olive oil
salt & pepper
fresh herbs (I like to use thyme, oregano or rosemary)

method

Preheat oven to 180°c.  Wash and quarter the potatoes and steam over a pot of boiling water for about 15 minutes, or until just tender.  Place potatoes in a bowl, add butter, herbs, salt & pepper and coat in olive oil.  Scrape and rough the potatoes up a bit with a fork – this helps to make them crunchy. Spread out on an oven tray (make sure they are not too crowded) and ensure they are well coated in olive oil (don’t worry it’s good for you!).  Roast in oven for about 40 minutes or until golden, turning once or twice while cooking.