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15 minutes herb roast potatoes

Is that even possible? I'm not even talking about using modern technologies, like microwaves or pressure cookers. It is indeed possible.

Alright, there are a few cheats:

  • The time taken to cook potatoes will depend on how large the potatoes are. So, if you are in a hurry to get dinner on the table by five, then cut the potatoes into smaller chunks! Simple as that.
  • Pre-boil your potatoes will cut the cooking time significantly.

This recipe is proven and tested by my most difficult food critic, my husband. So you all ready? First, fill a deep frying pan with hot water (enough to cover the potatoes) and bring it to the boil.

Ingredients:
2 large potatoes
2 tsp mixed herbs
Salt
Any fresh herbs you have in the house: thyme, rosemary, oregano (Optional)
1 tbsp olive oil

Steps:
1. Ever since we got married, I have learnt to cook potatoes the "bloke" way. I don't peel potatoes anymore. It is in fact very liberating and supposedly nutritious too. I digress. So, cut the potatoes into small chunks of maybe 2 cm cubes. Remember, the smaller the chunks, the quicker it takes to cook.

2. Chuck the potatoes into the boiling water and add a pinch of salt. Cover the pan and cook for about 10 minutes on high heat. Test with a fork, if the fork pushes into the potato quite easily, it is ready. Cook a little longer if required.

3. Drain the potatoes and place the pan back on the heat till all droplets of water have evaporated.

4. Pour in a tbsp of olive oil into the frying pan. Add mixed herbs and any fresh herbs you have. Fry ingredients for about a minute on high heat.

5. Now add the potatoes to the frying pan coating them in the herbs. Add a pinch of salt to taste. Fry till the potatoes are crispy, about another 5-8 minutes. Serve immediately. Warning: they are hot!

Serves 2
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