Herb Roast Potatoes
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INGREDIENTS 10 to 12 tablespoons olive oil
2 large potatoes, peeled and cut into 1/4-inch cubes
2 cloves garlic, crushed
4 sprigs rosemary, chopped
4 sprigs thyme, choppedHeat the olive oil in a wok or large pan for deep-frying. Deep-fry the potato cubes for 10 to 12 minutes until tender, but not mushy.
Add the garlic and herbs to the pan and continue to fry for another 2 to 3 minutes, or until crisp and golden.
Remove the potatoes using a slotted spoon and drain on paper towels. Sprinkle with salt and pepper, to taste. Transfer to a serving dish and serve at once.