Crispy Thyme and Rosemary Roasted Potatoes

How To Make It

1. Preheat your oven to 190°C (375°F).Place the potatoes in a bowl and rinse them under running water for 5 minutes to remove excess starch. Drain and then transfer the potatoes to a pot. Add the chicken stock, bring it to a boil, and simmer until the potatoes become very soft and start to crumble, which should take about 20-25 minutes.
2. In a roasting tray large enough to accommodate the potatoes in a single layer, pour the 475ml (2 cups) of olive oil. Place the tray in the preheated oven for 10-15 minutes to heat the olive oil.
3. Transfer the drained potatoes to the heated tray with olive oil. Stir them to coat evenly in the oil, and then return the tray to the oven. Gently turn the potatoes every 20 minutes.
4. After about 1-1¼ hours, the potatoes will be nearly done. Add the 5-6 sprigs of thyme and 2-3 sprigs of rosemary to the potatoes and return the tray to the oven for an additional 15 minutes or until the potatoes turn golden brown and crispy.
5. Once the potatoes are done, remove them from the oven, and drain any excess oil on paper towels. Top the roasted potatoes with some freshly chopped thyme for added flavor.