Crispy Oven Potatoes with Chives
Prep time
Cook time
Total time
Serves: 4-6
  • 1 kg. (about 2 lbs.) new (spring) potatoes or fingerling potatoes, skins on
  • 1 bulb garlic, broken into cloves
  • 4 tablespoons Sunflower Oil, or another neutral oil
  • 2 tablespoons fresh chives, chopped
  • juice of half a lemon
  • sea salt
  • freshly ground black pepper
  1. Heat your oven to 190ºC/375ºF. Wash, then cut your potatoes in half, or into chunks which are the same size. Place the potatoes and garlic into a large pot along with a tablespoon of salt, cover with cold water and bring to the boil.
  2. Allow the potatoes to boil for 8-10 minutes, or until they are partially cooked. Drain the potatoes and garlic in a colander and leave to steam dry for 5-7 minutes. While the potatoes are steaming, add the sunflower oil to a roasting pan and place it in the oven. You want the oil to get nice and warm, so that it can sear the outside of the potatoes and help get them crispy.
  3. Once the potatoes have steamed, toss your potatoes in the hot oil using a large spoon. Put your potatoes in the hot oven to cook for 30-35 minutes until lightly golden and cooked all the way through.
  4. Take the potatoes out of the oven and toss them with the chives and lemon juice, then season with salt and black pepper.
Recipe by Thanks For The Food at