Name: Parmentier potatoes
Total time: 50 min
Yield: 4
Ingredients: 5 tbsp vegetable oil; 1kg floury potatoes, peeled and cut into 2cm cubes; 2 rosemary sprigs, needles picked and finely chopped; 5 garlic cloves, bashed with the side of a knife; 2 thyme sprigs

An oval stone platter of crisp, golden cubes of potatoes on a grey tablecloth

5 tbsp vegetable oil
1kg floury potatoes
peeled and cut into 2cm cubes
2 rosemary sprigs
needles picked and finely chopped
5 garlic cloves
bashed with the side of a knife
2 thyme sprigs

Method

step 1
Heat the oven to 220C/fan 200C/gas 7. Pour the oil into a shallow roasting tray where the potatoes will sit well spaced apart and put in the oven to heat up.
step 2
Boil the potatoes in well-salted boiling water for 4-5 minutes, then drain and leave to steam in a colander for 1-2 minutes.
step 3
Carefully remove the hot oil from the oven and lower in the potatoes – they should sizzle immediately as they hit the oil. Add the herbs and garlic, and season well. Toss everything in the oil, until the potatoes are well coated, then transfer back to the oven. Roast for 25-30 minutes, turning halfway through cooking, until golden and crisp on the outside, and fluffy in the middle.