It’s the holidays! Thanksgiving came and went (and was super fun and delicious) and I’m officially in full holiday mode: the tree’s up and decorated, I’ve got carols playing on a loop, and my kitchen smells like cinnamon and ginger pretty much all the time. I can’t deny that this is my favorite time of year—people gathering around good food and enjoying each other’s company, little treats and gifts wrapped beautifully for loved ones, and a sprinkle of glitter and magic everywhere you go.
If you’re entertaining a lot this holiday season and— like me— one of your go-to dishes is roast potatoes (I make more roast potatoes in December than I do the entire year!), then these fragrant roast potatoes are a nice alternative to regular roast spuds. They’re quick to prep, and there’s no parboiling involved—they just go straight in the oven. What I love about them (aside from how delicious they are) is the colors: red and green and gold. And if that doesn’t get you in a holiday mood, I don’t know what will.
- 1 kg (2.2. lbs) potatoes (I used French fingerling potatoes here, but you can use any good roasting potatoes)
- 20 g (1/4 cup) pink peppercorns
- 3 cloves garlic
- 80 ml (1/3 cup) olive oil
- 2 tsp Maldon salt
- 1 handful fresh thyme sprigs
- 4 sprigs fresh rosemary
- 120 ml (1/2 cup) water
- Preheat your oven to 230°C / 445°F
- Wash and scrub your potatoes so there is only a thin layer of skin remaining., then slice your potatoes into half lengthways (if they are fingerlings) or into quarters lengthways if they are a larger variety.
- Place the potatoes onto a large baking tray along with the peppercorns, garlic, olive oil, salt, and herbs, and use your hands to combine.
- Once all of the ingredients are well combined, spread them out evenly onto the baking tray, preferably in one layer.
- Add the water, cover with tin foil, and place in the center rack of your oven. Cook for 30 minutes, then remove the tin foil and cook for a further 40-45 minutes, (check in after about 20 minutes and give the pan a little shake) or until crisp and golden-brown.
- Shake your pan and gently scrape off the peppercorns from the potatoes before serving.
- I’ve made several iterations of these—with black peppercorns, with mixed peppercorns, with Sichuan pepper. I’ve made them with Yukons, with purple potatoes, with russets. What’s pictured here is the version with all-pink peppercorns and fingerling potatoes, but feel free to use whatever roasting potatoes you have on hand. For peppercorns, I like to use pink ones (they’re almost floral in scent) or a mix of different types.