I love Apache potatoes, they have a gorgeous texture, and they are really delicious. I’ve made a few versions in the last couple of weeks and today I’m sharing the best one. To make these I’ve used fresh chillies and thyme from my herb garden and I’ve discovered when it’s best to add them to the potatoes.
These potatoes take a short while to bake as they are quite small. Also, they do not need to be pre boiled or peeled before roasting. I like that as it keeps their beautiful red and cream colouration.
The potatoes need about 40 minutes in the oven and it takes about 10 minutes to heat the oven, so, in total, these should be ready to be served within an hour of starting to prepare them.
Ingredients for roasted Apache potatoes:
– 500g Apache potatoes
– 2 spoons of oil
– fresh chilli
– fresh thyme
Start by heating the oven at 220C or 200C for fan assisted ovens. Wash the potatoes and cut in half the ones that are bigger. Put them in a baking tray and drizzle the oil on top. Shake the baking tray or use a spatula to coat the potatoes. You can also prepare the thyme and the chillies, by washing them and cutting the stems of the thyme.
Put the tray in the oven and leave it for 20 minutes. Take them out and shake them again. Sprinkle salt and pepper on top. Leave them for another 10 minutes. Take them off and add the thyme and flip the potatoes. Add the chillies and put the tray back in the oven to bake for another 10 minutes. In total the potatoes need 40 minutes in the oven or so.
The reason I’ve added the herbs near the end is that they will not burn, as it might happen if they stay in the oven for the same amount of time as the potatoes. Making them like this is worth the effort.
Have you ever had Apache potatoes?