April 8th, 2021
Throughout autumn our sunroom table becomes covered with trays of drying herbs and edible flowers. In late summer and into autumn I cut back herb bushes that are beginning to flower such as oregano, mint, lemon verbena and chamomile. Some herbs are dried for use in cooking while others are enjoyed as herbal tea.
To dry herbs at home, spread fresh-cut herbs and/or edible flowers on a natural fibre tray (or line a wooden board with a tea towel). Set the tray in a warm position out of direct sunlight until the herbs are crackling dry – 1-3 weeks depending on the herb. Store dried herbs/flowers in jars in the pantry and use them within 3 months for the freshest flavour.
Crispy Roastie Potatoes with Oregano & Paprika
- 800 g agria or desiree potatoes, skin on and scrubbed
- ½ tsp salt
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp smoked paprika
- Salt and cracked pepper
- 1 spring onion, chopped
- Handful chopped dill and/or parsley
- 2 tbsp sour cream or coconut yoghurt
- Preheat the oven to 200C (fan bake 180C).
- Chop the potatoes into 3-4cm chunks. Place in a saucepan and cover with cold water. Add the salt, cover and bring to a boil. Cook for 8-10 minutes, until the potatoes are just tender. Drain the water, then return the pan to the heat to evaporate the excess moisture. Holding the handle with one hand and the lid firmly with the other, give the pot a good shake to scuff up the potatoes.
- Tip the potatoes into an ovenproof skillet or dish that they can fit comfortably in a single layer. Drizzle with olive oil and sprinkle with oregano and paprika. Season well, toss to combine and place into the oven.
- Cook for 10 minutes, then turn the potatoes and return to the oven for an extra 10 minutes, until the potatoes are golden and crispy-edged.
- Serve the hot potatoes scattered with spring onions, herbs and dollops of sour cream or coconut yoghurt.