Ingredients

  • 600g potatoes, peeled and cut into 2cm cubes
  • 2 tablespoons olive oil
  • 2 garlic cloves, crushed
  • 2 tablespoons thyme leaves, from a living pot of thyme
  • 25g parmesan (or vegetarian alternative), grated

Method

  1. 1 Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. 2 Parboil the potatoes for 5-7 minutes, then drain and place in a roasting tin.
  3. 3 Toss in the oil, garlic, fresh thyme and seasoning. Roast for 30 minutes or until golden and crispy.
  4. 4 Sprinkle with parmesan (or vegetarian alternative) once removed from the oven and serve.
  5. 5 Cook's tip: For vegetarians, please always check the label for the most up to date dietary information.
  6. 6 *All information included in this recipe has been provided by VHB Herbs.

Nutritional Details

Each serving provides
  • Energy 787kj 188kcal 9%
  • Fat 8.0g 11%
  • Saturates 2.0g 10%
  • Sugars 0.9g 1%
  • Salt 0.14g 2%

% of the Reference Intakes

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