Oven Roasted Herb Crusted New Potatoes

Serves	6
Prep time	10 minutes
Cook time	50 minutes
Total time	1 hour
Dietary	Vegan, Vegetarian
Meal type	Lunch, Side Dish, Snack
Misc	Child Friendly, Serve Cold, Serve Hot
Occasion	Barbecue
Region	British
By author	Karen Burns-Booth

A delightfully easy to prepare vegan side dish where seasonal Cornish new potatoes are the hero, supported ably by British rapeseed oil and a spice & herb mixture of smoked paprika, thyme, oregano, Cornish sea salt, garlic and pepper. Serve with roast chicken, baked fish or with any grilled or roast meat and poultry for a tasty accompaniment. Great for the BBQ too!

Ingredients

750g Cornish new potatoes, washed and dried (no need to peel)
2 to 3 tablespoons British rapeseed oil

Herb and Spice Mix

1 teaspoon Cornish sea salt
1/2 teaspoon garlic granules
1/4 teaspoon ground black pepper
1/4 teaspoon dried oregano (1 tablespoon freshly chopped oregano)
1/4 teaspoon dried thyme (1 tablespoon freshly chopped thyme)
1/4 teaspoon smoked paprika

Note

Directions

Step 1	Preheat oven to 200C/180C fan/400F/Gas mark 6.
Step 2	Mix all the herbs, spices, salt and pepper together.
Step 3	Cut any larger potatoes in half and then place them into a large ovenproof roasting tray. Drizzle over the oil and turn the potatoes over to coat them in oil.
Step 4	Sprinkle the herb and spice mixture over the potatoes, again turning them over to cover them on the mixture.
Step 5	Roast them in the preheated oven for between 50 and 60 minutes, until they are crispy on the outside and tender in the middle; shake the roasting tray three or four times during cooking to ensure they all cook evenly for an even crispness.
Step 6	Serve immediately as a side accompaniment.