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Crunchy Roasted Potatoes


8 small - medium potatoes
2 tablespoons olive oil
sea salt; to flavour
1 tablespoon dried herbes de Provence

Yield: 4 servings

Preheat oven to 190 C / 375 F / Gas 5. Cut each potato into thin slices only three-quarters of the way through the potato, so they remain whole. Place on a baking sheet and brush lightly with oil and then sprinkle with the sea salt and about half of the dried herbs. Roast for 40 minutes, then turn and add the remaining herbs and a little oil, only if necessary. Roast for a further 20-30 minutes and then serve.




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