Paul Gayler

Roast Potatoes with Herbes de Provence

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
A Passion for Potatoes
A Passion for Potatoes

By Paul Gayler

Published 2010

  • About

Generally I am not keen on using dried herbs but when roasting potatoes like this I make an exception to the rule. These potatoes are very good served with lamb cutlets that have been marinated for about an hour in a mixture of olive oil, crushed garlic, rosemary and orange zest, then grilled.

Ingredients

  • 12 medium baking potatoes
  • 4 tablespoons olive oil
  • 1 teaspoon

Method

Preheat the oven to 220°C/425°F/gas mark 7. Cut the unpeeled potatoes in half lengthways, then score the flesh-side of each half in a criss-cross fashion. Arrange on a baking tray, cut-side up. Pour over the olive oil, season with salt and pepper and sprinkle over the dried herbs.