Recipe courtesy of Seasonal Spuds


  • 600g baby or new salad potatoes skin on
  • 2-3tbsp British rapeseed oil or olive oil

For the herb and spice mix

  • ½tsp garlic granules
  • ¼tsp dried rosemary or 1 tbsp fresh chopped rosemary
  • ¼tsp Smoked paprika
  • ¼tsp ground black pepper
  • 1tsp Sea salt


  • STEP 1

    Wash and parboil the potatoes for 5-6 minutes in salted water. Drain. Meanwhile, preheat the oven to 200°C/180°C Fan/Gas Mark 6. After 5 minutes, add the oil to a large roasting tray, then place in the oven to heat until the oil is very hot.

  • STEP 2

    ‘Smash’ the cooked potatoes with the back of a spoon, so the potatoes are split. Add the herb and spice mixture to the potatoes and mix well, coating all the potatoes with it.

  • STEP 3

    Take the roasting tin out of the oven and add the potatoes, turning them over in the hot oil so that they are all coated.

  • STEP 4

    Roast for 30-35 minutes until the potatoes are crispy and golden, shaking the roasting tray three or four times during cooking to ensure they cook evenly for an all-over crispness.