Side · 1 hour · Serves 4
Roast potatoes with The Daily and Chilli Libre
Roast potatoes need very little: dry pieces, enough oil to coat them, a hot oven and room on the tray. The seasoning is the part worth thinking about.
This tray uses two blends. The Daily brings the herbs and a sour edge of sumac. Chilli Libre brings the heat, with black pepper and smoked paprika behind it. Rosemary goes in with them, sprigs and all, and crisps in the oil.
Make more than you need. A tray of cold roast potatoes in the fridge is the start of a thick omelette the next day, already seasoned, and that is the better reason to turn the oven on.
The leftovers go into the potato omelette with French Citrus.
- Serves
- 4 as a side, with leftovers
- Time
- 1 hour
Ingredients
- 1.2 kg yellow-fleshed potatoes, skin on
- 4 tbsp olive oil
- 2 tsp The Daily
- 1 tsp Chilli Libre
- 3 or 4 sprigs of rosemary
- Flake salt, only if it needs it
Method
- Heat the oven to 200°C fan.
- Scrub the potatoes and cut them into rough 3 cm chunks, leaving the skin on. Pat them dry with a clean tea towel: a dry potato roasts, a wet one steams.
- Toss the chunks with the oil in a large bowl until every piece is glossy. Scatter over The Daily and Chilli Libre, add the rosemary, pulling a few leaves off the stalks, and toss again.
- Tip them onto a large tray in one layer, with a little space between the pieces. Use two trays rather than crowding one.
- Roast for 40 to 50 minutes, turning them once halfway, until they are golden and crisp at the edges and a knife slides into the middle without resistance.
- Taste one before you salt. Both blends already carry salt.
- Serve them hot, and set aside what you want for the omelette. Let the leftovers cool, cover them and keep them in the fridge for up to 2 days.