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Oven-roasted potatoes
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 508
  • Fat about 26g
  • Carbohydrates about 58g
  • Protein about 7g
This is needed
This is needed for 4 people
Herb oil
  • 1 tbsp thyme, finely chopped
  • 30 g butter
  • 1 tbsp rosemary, finely chopped
  • 1 tbsp sage, finely chopped
  • 2 tbsp olive oil
  • 1 garlic clove, pressed
  • 1.5 kg waxy potatoes, peeled, cut into approx. 3 cm pieces
  • salted water, boiling
  • 0.5 tsp salt
  • 100 g crème fraîche
  • 1 tbsp mayonnaise
  • 2 tbsp mild mustard
  • 1 tbsp liquid acacia honey
  • 0.25 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Herb oil
Heat the butter and oil in a small pan. Add the garlic and herbs, leave to infuse on the switched-off hob for approx. 15 mins.
Cook the potatoes in salted water for approx. 15 mins., drain and allow the water to evaporate for approx. 5 mins. Place the potatoes in a bowl, pour the herb oil into the bowl through a sieve, set aside the herbs. Mix the potatoes with the oil and salt, crushing the surface of the potatoes slightly in the process (see note). Transfer the potatoes to a baking tray lined with baking paper.
To roast
Approx. 45 mins. in the centre of an oven preheated to 200°C. Turn the potatoes twice during cooking. Scatter the reserved herbs over the potatoes, return to the oven for approx. 15 mins.
Mix the crème fraîche with the mayonnaise, mustard and honey, then season. Serve the dip with the roast potatoes.