Twice-Roasted Potatoes With Onion, Herbs and Chilli

These potatoes are torn into chunks and become wonderfully crisp on the outside and stay fluffy on the inside.....DELICIOUS! Vary the herbs to suit your own tastes.... Great with salads and roasted meats!!

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 4 -6  floury potatoes
• 2  onions, thinly sliced
• 1  tablespoon fresh rosemary, finely chopped
• 1  tablespoon fresh thyme
• 1⁄4 teaspoon  dried chili pepper flakes
• 3  garlic cloves, finely chopped
• 1⁄2 cup extra virgin olive oil
• 40  g unsalted butter, chopped

Directions

1. Preheat the oven to 200 degrees C.Prick the potatoes all over with a fork and place on a baking tray and roast for 1 hour until cooked.
2. When they are cool enough to handle,tear the potatoes into 3 cm chunks.Return the chunks to the baking tray and scatter with the onion,herbs chilli flakes and garlic.
3. Drizzle with the oil and toss well to combine.Dot with the pieces of butter and season with plenty of sea salt and ground black pepper.
4. Roast on the top shelf for 15-20 mins,turning regularly,until crisp and golden.