Everyone has their perfect roast potato recipe and we are no different at British Herb Kitchen. Except that ours really is more perfect than perfect. You will need our British Aromatic Herb Mix for this or make your own using a combination of dried hyssop, lovage, savory, chervil, lemon verbena and mint.

SERVES: 4 to 6 as a side


1 kg roasting potatoes of a broadly similar size, peeled

8-10 garlic cloves, unpeeled and lightly crushed

20ml cold-pressed rapeseed oil

25g butter

½ tsp sea salt

1 tbsp British Aromatic Herb Mix
(or substitute your own mix of British herbs)


Heat the oven to 180C. Bring a pan of slightly salted water to the boil and tip in the potatoes, cooking for around 10 minutes if using smallish potatoes and 12 to 14 minutes if larger.

Drain the potatoes, shaking them about in the colander to rough up the edges a bit, and leave them to steam dry for a few minutes. While they are drying put butter and oil in a roasting tray large enough to contain the potatoes in a single layer. Place the roasting tray in the oven for 5 minutes to heat up the oil and butter.

Tip the potatoes into the roasting tray, add the lightly crushed garlic cloves and sprinkle with half a teaspoon of sea salt. Roast in the oven for around 50 minutes. 

Remove them from the oven, sprinkle over the British Aromatic Herb Mix. Stir the potatoes around to cover them fairly evenly in the herb mix. Using a potato masher, lightly squash the potatoes and stir them round again, to allow them to absorb the lovely herby, garlicky flavours. 

Return to the oven for around 20 minutes.

Remove the roasties from the oven, decant to a serving dish and serve alongside your choice of festive fare.