Roast potatoes

Roasted potatoes with herb salt

Crunchy roasted potatoes flavoured with herb-infused salt are crunchy on the outside and fluffy on the inside and make the perfect side dish.
Course Side Dish
Cuisine American
Keyword potato recipe, Roast potatoes, roasted potatoes
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10
Calories 121kcal
Author Alida Ryder


  • 8 large potatoes peeled
  • ½ cup sunflower/canola oil
  • 2 tbsp duck fat

for the herb salt

  • 2 tablespoons sea salt flakes
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary


  • Pre-heat the oven to 200°C/400ºF.
  • Halve the peeled potatoes then cut each halve in 2/3 pieces. Put the potatoes into a large pot and add water and a generous seasoning of salt. 
  • Allow the potatoes to come to a boil and boil for 10 minutes.
  • Drain and allow to dry for 10 minutes.
  • In the meantime, heat the oil/fat in a large roasting tray.
  • When the oil is hot and the potatoes are dry, carefully place the potatoes in the oil and place in the oven.
  • Allow to roast for 30-45 minutes.
  • In the meantime, blitz the salt and herbs in a food processor. When the potatoes have been roasting for 15 minutes, remove from the oven and sprinkle over the salt. Toss to coat the potatoes in the salt and oil then place back in the oven and allow to continue roasting.
  • Remove the potatoes when they are golden and crunchy and serve immediately.


Calories: 121kcal | Carbohydrates: 21g | Protein: 4g | Fat: 2g | Cholesterol: 2mg | Sodium: 1412mg | Potassium: 703mg | Fiber: 4g | Vitamin A: 10IU | Vitamin C: 19.7mg | Calcium: 51mg | Iron: 5.6mg