Herb salted roast potatoes

Craggy edges, fluffy middles, and enough herb to make people ask what you did.

Cut them big, boil them soft, then rough them up in the colander. Those broken edges are the whole point, because that is the surface that goes crisp.

Flavour: Herb · Time: 1 hour · Serves 6

What you need

• 2 kg roasting potatoes, peeled and halved
• 100 ml neutral oil or beef dripping
• 1 tablespoon plain flour
• Chik Chik Boom Herb, a generous shake
• A handful of soft herbs, torn

How it goes

1. Heat the oven to 200C and put your oil in a roasting tray to heat with it.
2. Boil the potatoes in salted water for 10 minutes, until the edges give when you press them.
3. Drain them properly and let them steam dry for two minutes. Dust with the flour, put the lid on the colander and shake hard until the outsides are roughed up.
4. Tip them carefully into the hot oil. They should hiss. Turn to coat.
5. Roast 45 minutes, turning twice, until deep golden and crisp all over.
6. Shake the Herb over them at the end, never before, so the green stays green. Scatter the torn herbs.

From behind the counter

Herb goes on after roasting, always. Green herbs in a 200C oven for 45 minutes turn brown and bitter.