Ingredients:

8-10 Desiree potatoes, cut into big chunks
Salt & ground black pepper
Rice bran oil, for roasting
6 cloves of garlic, crushed
1 cup of fresh mixed herbs of choice such as thyme, rosemary & parleys
100g slated butter, roughly chopped

Vinegar dressing:
300ml white wine vinegar
Bunch of fresh herbs of your choice such as thyme, rosemary, parsley
1 tablespoon brown sugar

Method:

• Pre heat oven at 200C fan forced
• Place potatoes in a large saucepan, cover with water and season with salt. Bring to the boil and my trick here is after a minute of boiling I turn the heat off and allow potatoes to sit with lid on for 30 minutes. Once potatoes are just starting to break apart drain in a colander and allow to steam for 10 minutes or while you continue prepping.
• While potatoes are cooling cover a oven safe pan or tray with oil, just enough to cover the base and heat in the oven. Once hot place potatoes and roast for 10minutes. Flip potatoes and top with butter, fresh herbs, crushed garlic and season with salt & pepper. Roast for 15 minutes or until golden, rotating to make sure all surfaces are crisp.
• While potatoes are roasting blitz up your vinegar dressing in a processor. Pour this dressing into a platter and serve potatoes on top and enjoy
  

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