We all know about the usual Sunday roast; I never really follow that rule, but the only thing that stays the same is that we always have roasted potatoes on Sundays. The other difference is that what accompanies the potatoes is all up to my family’s choice. This is a recipe for my garlic and herb roasted potatoes which I have finally been able to perfect after many failures of soggy and burnt potatoes. It’s very simple and all you need is;
- 2 jacket potatoes (I used two huge ones)
- Garlic powder
- Black pepper
- Mixed herbs
- Olive oil
- Preheat your oven to 200 degrees Celsius.
- Peel your potatoes and cut them into chunky wedges and put them in a bowl with water to remove some of the starch, I prefer wedges to halves.
- In a roasting dish, pour in about 3 tablespoons of olive oil and put the dish in the oven to heat up the oil.
- While your oil is heating, rinse out the starch from the potatoes and pat them dry with some paper towels.
- Put them back in the bowl and start adding the seasonings, put a teaspoon each of garlic powder, paprika and mixed herbs. You can add more if you want depending on your preference.
- Salt your potatoes and then grind in some black pepper, give the bowl a good toss or shake until all the potatoes are coated evenly.
- At this point, your oil would have heated up and you can put the potatoes in the dish, be careful with the hot oil splattering when you put them in and shake them to coat them in the oil, then put them in the oven.
- After 30 minutes, go back and remove the dish and shake them and back to the oven.
- My potatoes usually take an hour or less depending on how thick the wedges are. Once you see they have become golden brown and a bit crispy, take them out.
- Serve and enjoy.You can also serve it with kachumbari, recipe here.