Pistachio crusted roast potatoes

🥘 Ingredients

• maris piper potatoes 1 kg
• salt 1 tbsp
• boiling water
• pistachios 50 g
• salt 1 tbsp
• rosemary 2 sprigs
• thyme 6 sprigs
• vegetable oil 200 ml
• pistachios 25 g
• salt ½ tbsp
• rosemary 1 sprigs
• thyme 3 sprigs
• vegetable oil 200 ml
• pistachios 25 g
• salt ½ tbsp
• rosemary 1 sprigs
• thyme 3 sprigs

1. 1

   Preheat your oven to 190°C (fan). Peel your maris piper potatoes and chop them into large roast-sized chunks. Drop them into salt salted boiling water and parboil for 10 minutes|12%minutes , until the edges just start to soften and rough up.
2. 2

   In a pestle and mortar, crush pistachios , salt , rosemary , and thyme leaves together until you’ve got a crumbly mix.
3. 3

   Drain the potatoes and give the colander a little shake so the edges ruffle. Add vegetable oil into a deep baking dish and pop into the oven to preheat.
4. 4

   Return the potatoes to the saucepan and scatter over half of the pistachio-herb mix, pistachios , salt , rosemary , thyme , and toss gently so it clings to the warm potatoes, pressing any extra bits in with your fingers.
5. 5

   Carefully remove the deep baking dish from the oven after 5 minutes and drop the potatoes into the vegetable oil .
6. 6

   Roast for 45 minutes|55%minutes , turning once or 20 minutes|30%minutes , until they're golden and crisp.
7. 7

   As soon as they come out of the oven, sprinkle over the remaining pistachio-herb mix: pistachios , salt , rosemary , thyme , while the potatoes are still hot.
8. 8

   Serve immediately.