HERB BAKED POTATOES
When I was a little, I loved the smell of roasted potatoes. My mum drizzled them with olive oil, lemon juice, salt, pepper and then added them to a tray that had a half-roasted lamb shoulder. Whilst the lamb continued to bake, the potatoes would drink in the stock released from the lamb and they would taste amazing! The one thing I always wanted however was for those potatoes to be a little crispy. They were soft, fluffy, and so full of flavour but never crispy. Funnily, my kids are the same, even though they love the potatoes baked in with a roast, they also LOVE them crispy too. The first time I baked my own potatoes, everyone loved them so I have stuck by this recipe ever since. It is a very easy and simple way to bake potatoes and no need for boiling first or to deep fry them afterwards. The secret is cutting them bite size and using herbs.
Now, I want to tell you a little about the importance of using herbs and the way their flavour transforms an ordinary eating experience into an exciting culinary experience.
Upon visiting Crete last year, I was able to purchase in the visitor shop of a monastery, a little jar of mountain grown herbs. These herbs were grown organically, without even being watered so the concentration of flavour and aroma was phenomenal. It is herbs like these that really bring out the flavour in every bite. In fact my kids will often think I am cooking pizza due to the phenomenal smell swirling throughout the house when all I am doing is baking potatoes and that is all due to the herbs!
Anyway, the reason I am mentioning the herbs from Crete, is because my original recipe did not include sesame seeds and marjoram (which were two of the ingredients in the little herb jar that I purchased from the monastery). These two ingredients just took my humble baked potatoes to the next level! LOL
When you read the recipe, I don’t want you to skim on the amount of herbs I suggest. I have seen far too often relatives and friend just add a sprinkle of herbs, salt and oil to potatoes and salads leaving me wishing I had taken over in the kitchen. I know how bad that must sound but like I said, herbs transform a simple dish to a wondrous eating experience. I’ve said it before and I’ll say it again, HERBS AND SPICES GIVE YOUR COOKING THAT SOMETHING SPECIAL! Hope you give this recipe a try next time you serve your family and friends baked potatoes. Enjoy x
1 kg small red royal potatoes, washed, skin left on and cut 3-4cm cubed
4 tbs extra virgin olive oil
1 tbs dried herbs combining *oregano *thyme *basil *marjoram *sesame seeds
2 tsp sea salt
Preheat oven to 190C fan forced.
In a deep bowl add all the potatoes and drizzle the olive oil over to evenly coating the potatoes.
Evenly sprinkle the herbs and salt and with a large spoon combine so the herbs are coating the potatoes.
Arrange a large tray with baking paper and pour potatoes, evenly spreading out.
Bake for 20 minutes, checking if any need turning over and continue to bake for a further 10 - 15 minutes or until golden brown.
Serve with a side green salad, greek salad or BBQ.
Optional: squeeze fresh lemon juice over potatoes before serving.