Herb Potato Recipe

This herb potato recipe is quick to prepare and versatile.

It's ideal with plain grilled meat or fish.

I like to add basil and tomatoes and serve this with a parmesan crusted fish or chicken.

The secret to getting crispy potatoes is to make sure they're dry before you put them in the pan.

This way, the outside seals quickly and the cubes absorb less fat.

The water on the surface cools the fat when it hits the pan - that's what makes potatoes 'spit'.

You can deep fry these or shallow fry them.

I have a fancy new fryer which only uses a tablespoon of oil and stirs the contents as they cook - it uses convection heat as well and gives the most fantastic results.

So - for three or four people.

Herb Potato Recipe

2 lbs (1 kilo) peeled potatoes
1 tbspn fresh (2 tspns dried) herbs
1 tbspn oil
Oil for frying

Mix the herbs into the oil and allow it to infuse a little whilst you prepare the potatoes.

Cut the potatoes into cubes.

First of all slice into 1 cm pieces, then cut into 1 cm strips, then cut again into 1 cm cubes.

Rinse the starch out and then pat dry on kitchen paper or a towel.

Pour the oil over them and mix well.

Heat your oil and add the potatoes.

I prefer to shallow fry, but if you want to deep fry, then that's your choice.

Cook for about 15 minutes or until golden, crispy and cooked through.

Try parsley with fish, rosemary or mint with lamb, basil with chicken or tomato based dishes, sage with pork.

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