Crispy roast potatoes with rosemary and za’atar and salsa verde
Few ‘side’ dishes deliver as much impact and provide as much comfort, as the humble roast potato. Let the rest of your meal deliver on spice, richness, heat, acidity, and allow these golden spuds to shine alongside.
Prep
20 min
Cook
2 hr
Serving size
6-8 as a side
Ingredients
2.5kg Maris Piper potatoes
3 large rosemary sprigs
2 tbsp table salt
150ml sunflower oil
2 tbsp rice flour (not the glutinous kind)
1 tsp flaked sea salt
2 tbsp za’atar
Salsa Verde:
3 garlic cloves, bashed
1/2 tsp za'atar
1 tsp rosemary
1 tsp thyme
3 tbsp olive oil
1/2 red chilli, stem removed and roughly chopped (seeds removed if you prefer)
10g dill, roughly chopped
10g coriander, roughly chopped
10g mint, roughly chopped
20g parsley, roughly chopped
1 tsp white wine vinegar
Flaked sea salt and black pepper
Method
1. Peel the potatoes, discarding the peel, and cut into irregular shapes, roughly the size of half a lime (4 to 5cm chunks) - the more edges the potatoes have the more space for crisping there will be. Place in a large saucepan and fully submerge in cold water. Add the table salt and a rosemary sprig and bring to the boil on a high heat. Lower to medium-high and cook for 10-15 minutes or until the potatoes are easily pierced with a knife. Drain well through a colander, discard the rosemary sprig and then add back to the dry saucepan and cool slightly for 15 minutes.
2. Preheat the oven to 220C.
3. Add the oil to a large 30cm x 40cm roasting tray (or divided between two medium sized tins that will both fit in your oven) and place in the oven to heat up, about 10 minutes. Add the rice flour and gently toss together to coat the potatoes and lightly fluff the edges. Carefully add the potato mixture to the hot oil tray, taking care not to splash the hot oil. Use a spatula to spread them out nicely; they should not be stacked on top of each other. Roast for 30 minutes then, remove from the oven and use a spatula to gently turn them over. Roast for another 25-30 minutes, until deeply golden and crispy.
4. Make the salsa verde. Start by adding the garlic cloves to a pestle and mortar with a heavy pinch of salt and a good twist of black peper. Bash until the garlic forms a chunk paste, then add the za'atar, rosemary, thyme and one tablespoon of oil and work into a paste. Next, add the chilli and work into the mix until it has flaked and broken down. Working in stages, mix in the dill and coriander, followed by the mint and then the parsley, each time, adding the remaining oil bit by bit to help incorporate the herbs and work them into the mix. Finally, mix in the vinegar .If making ahead of time, leave the vinegar out and mix it in just before serving to keep it fresh and vibrant.
5. Meanwhile, pick the leaves from the remaining 2 rosemary sprigs and finely chop them. When the potatoes are ready, remove from the oven and add the chopped rosemary. Gently toss together with a spatula and return to the oven for 3 minutes more, until fragrant. Finally, remove the potatoes and stir in the flaked salt and one tablespoon of za’atar, tossing to evenly coat. Transfer to a large serving platter and sprinkle over the remaining za’atar.
