I've always loved sauté potatoes i.e. small cubes of potato that are par-boiled, then fried in a little oil until golden. These days, since roasting vegetables in the oven has become popular, it's even easier to produce a dish of light, crispy potatoes.
These potatoes taste even better than the traditional sauté because they are roasted with fresh herbs and garlic. If you haven't got fresh herbs handy, sprinkle with dried ones such as ground coriander, paprika and dried thyme.
Ingredients Serves 4
About 900g salad potatoes, such as Charlotte or Nicola
2 cloves garlic
1 tbsp fresh rosemary or thyme
3 tbsp olive oil
Preheat the oven to 220C/200C fan/Gas Mark 7.
Scrub the potatoes clean, then cut into pieces between 1 - 2cm square. Dry them with some kitchen paper as you transfer to a bowl.
Peel and chop the garlic and the herbs.
Put the olive oil into a large roasting tin and place in the oven to heat through for a couple of minutes. Then remove the tin from the oven and tip the potatoes into the hot oil. Add the chopped garlic and herbs and season with salt and pepper.
Now give the potatoes a good stir. I use a couple of wooden spatulas or a fish slice to make sure the potatoes are completely coated in oil and herbs.
Return the tin to the oven and roast for about 40 minutes, turning the potatoes a couple of times midway until they are crisp and golden.
Serve straight from the oven with any fish, vegetable or salad dish!