Let’s face it – it’s difficult to get fed up of the potato – what with mash, soup, jacket potatoes and skins and of course we cannot forget oh-my-various-gods-with-chips – but if you fancy something different…
This is what you’ll need:
– some baby potatoes
– a pinch of salt
– a tablespoon of olive oil
– your favourite herbs e.g. thyme, oregano, basil
Boil the potatoes in water for about 20 minutes or until a knife can be inserted easily. In the mean time heat your oven to 180-200 degrees Celsius.
Drain the potatoes and pat dry. With the back of a glass, gently bash each one slightly; so that the skin breaks but the potato does not come apart.
Place in an oven dish and sprinkle with olive oil, salt and herbs. Roast for 10 minutes until the edges start to crisp and brown. I left some of the potatoes intact just to have some variety in my presentation.
Serve as is or with a dip (I used mayonnaise).