Jean-Christophe’s Roast Potatoes

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Recipe by Jean-Christophe Novelli
Serves 8
Ready in 30 to 60 mins

Ingredients

  • 3kg floury British potatoes (eg Desiree)
  • 100ml Flora Buttery spread
  • 1 stem each fresh rosemary and thyme
  • 4-5 garlic cloves
  • 1 tsp smoked paprika
  • a little sea salt and cracked black pepper

Nutritional Information:
Per serving
Calories: 344
Fat: 8.1g

How To Cook

  1. Preheat the oven to 200C/400F/Gas 6. Peel the potatoes and cut them all in half lengthways. This will maximize their crispness when finished.
  2. Place the potatoes into a large pan of boiling water, and bring back to the boil for five minutes. Drain and place into a large bowl.
  3. Season with the Flora, salt, pepper, rosemary, thyme, garlic, and smoked paprika. Cover with a lid and shake to totally combine. These can now be roasted or refrigerated and used later or even the next day.
  4. Heat a roasting tray or pan and add the potatoes. Ensure they are evenly coated and not piled in the pan or you won’t achieve all round crisp finish. Roast for 45 minutes to an hour, turning once before serving.
    5. www.florahearts.co.uk
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Jean-Christophe’s Roast Potatoes
  • Recipe by Jean-Christophe Novelli
  • Serves 8
  • Ready in 30 to 60 mins
    Ingredients
  • 3kg floury British potatoes (eg Desiree)
  • 100ml Flora Buttery spread
  • 1 stem each fresh rosemary and thyme
  • 4-5 garlic cloves
  • 1 tsp smoked paprika
  • a little sea salt and cracked black pepper
    How to Cook
  1. Preheat the oven to 200C/400F/Gas 6. Peel the potatoes and cut them all in half lengthways. This will maximize their crispness when finished.
  2. Place the potatoes into a large pan of boiling water, and bring back to the boil for five minutes. Drain and place into a large bowl.
  3. Season with the Flora, salt, pepper, rosemary, thyme, garlic, and smoked paprika. Cover with a lid and shake to totally combine. These can now be roasted or refrigerated and used later or even the next day.
  4. Heat a roasting tray or pan and add the potatoes. Ensure they are evenly coated and not piled in the pan or you won’t achieve all round crisp finish. Roast for 45 minutes to an hour, turning once before serving.
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