Herby Mini Roast Potatoes

Serves 4



  • 4 or 5 good sized potatoes
  • 8 sunblushed tomatoes
  • 3 shallots
  • 2 cloves garlic
  • fresh herbs from the garden (parsley, thyme, oregano etc..)
  • good olive oil
  • salt & pepper


  1. Peel the potatoes and cut into roughly 2 inch pieces.
  2. Boil in salted water for 10 minutes.
  3. Drain through a sieve and shake them about in order to roughen the outside of the potatoes.
  4. Spread out and allow to cool for a good hour.
  5. This helps them go nice and crispy when roasted.
  6. Meanwhile, peel and finely dice your shallots.
  7. Gently fry in a little olive oil until soft.
  8. Cover the bottom of an oven dish with olive oil and heat in the oven at 400°F /200°C / Gas 6 for a few minutes until the oil is hot.
  9. Add the potatoes, shallots, garlic.
  10. Stir everything around to coat with the hot oil.
  11. Cook for 45 minutes to an hour, turning them 2 or 3 times.
  12. After half an hour is up, add the sun-blushed tomatoes and a generous sprinkling of fresh herbs and return to the oven for a final 15 minutes or so, until the potatoes are wonderfully crispy and golden!.
  13. Add salt & freshly ground black pepper and serve with whatever you fancy!