1 kg Pico frying potatoes
2 sprigs Pico thyme (plus extra to garnish)
2 sprigs Pico rosemary (plus extra to garnish) 1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/4 teaspoon black pepper
Sea salt (to taste)
3 tablespoon extra virgin olive oil
Wash potatoes and slice them (without peeling) into equal-sized cubes. Place them into a large pan and cover with water.
Add 1/4 teaspoon sea salt and bring to a boil.
Once the water boils, turn off heat and drain water. Potatoes should still be firm.
Pre-heat oven to 200C. Place drained potatoes on a large oven tray.
Sprinkle with thyme, rosemary, garlic powder, paprika, curry, salt and pepper.
Drizzle olive oil and mix until all potato cubes are covered with the herbs, spices and live oil.
Bake in the lower oven shelf for about 40 minutes, giving the potatoes a quick stir every 15 minutes. Potatoes are ready when golden and crispy, yet soft from the inside.
Transfer to serving platter, garnish with extra thyme and rosemary sprigs and serve with your favorite dip such as garlic mayo.