Make roast potatoes with a ‘burst of crispiness’ and springtime twist

Roast potatoes can be enjoyed all year round with a Sunday dinner no matter what meat is being served alongside them. But for those looking for a seasonal twist on this British staple, a chef has shared an easy recipe exclusively with And they have the perfect mix of zestiness and crunch.

There are so many ways to make roast potatoes and while some swear by spitting-hot oil for added crunch, others add flour to the spuds.

Achieving a perfectly crispy skin on each one is the main goal for many home cooks, but the flavour is also important.

And for those springtime roast dinners, classically trained chef Dennis Littley has a fragrant seasoning anyone can make.

Speaking exclusively to, he revealed exactly how the herby, zesty recipe.


  • 2lbs baby potatoes (Yukon Gold or red potatoes work well)
  • Three tablespoons of olive oil
  • One teaspoon salt
  • Half a teaspoon of freshly ground black pepper
  • One-quarter of a cup of freshly chopped herbs (such as parsley, dill, and chives)
  • One tablespoon minced garlic
  • Zest of one lemon
  • Optional: One quarter cup of red pepper flakes for a touch of heat

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For the seasoning, combine the olive oil, salt, black pepper, chopped herbs, minced garlic, lemon zest, and red pepper flakes (if using) in a large bowl, and mix well.

For the best texture, Dennis recommended parboiling the potatoes before coating them in the fragrant seasoning. He said: “Boil your potatoes for about five to seven minutes before roasting them.”

He continued: “This will help them develop a fluffy interior while maintaining the desired crispiness on the outside. After parboiling, drain the potatoes and give them a gentle shake in the colander – this will rough up the edges and create more surface area for crispiness during roasting.”

Once softened, add the potatoes to the herb mixture and toss until they are evenly coated. Then, spread the potatoes out in a single layer on the prepared baking sheet, making sure not to overcrowd them.

According to the chef, heating the baking tray beforehand will “give them a head start in crisping up”.

He said: “Roast the potatoes at a high temperature (220C) and make sure they have enough space on the baking sheet, so they don’t steam each other.”

They should be cooked for 25-30 minutes, or until they are “golden brown and crispy on the outside and tender on the inside”.

For extra crunch, Dennis suggested “blasting” the spuds with a higher heat at the very end of cooking.

He said: “You can flip the potatoes halfway through cooking to ensure even browning. Once cooked, remove the potatoes from the oven and let them cool slightly beforeaste and adjust the seasoning, if necessary.

“Serve your herby spring roast potatoes warm, garnished with additional fresh herbs and a squeeze of lemon, if desired.”

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