Hi, this recipe is from the Easy Peasy Foodie Blog and is in bold below. I really loved this recipe by Eb as it was super simple and easy to make and understand the recipe. I am subscribed to Easy Peasy Foodie Blog and if you enjoy cooking, I would recommend you subscribe too. This way you get notified when some new and exciting recipes are out.
This recipe was enjoyed by everyone in my family, which is always a win when it happens, and so I reckon we will definitely be making these again at some point. They would be lovely with a roast dinner, as all they are is elevated roast potatoes, and with any other potato-side meal. You could also include them in salads, as a sort of cross between potato salad and crunchy croutons. They would be nice in a fry up as well, in bubble and squeak or a roast potato omelette (think Spanish omelette but with crunchy potatoes). They are (clearly) very versatile and can be used for all sorts of meals and sides, and you can easily reheat them if you have leftovers.
Enjoy!
Hazel :)
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Dietary Info:
-Dairy Free
-Gluten Free
-No Nuts
-Vegan
-Vegetarian
-Side Dish
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Serves: 4-6 as a side
Prep: 10mins
Cook: 35mins
Total: 45mins
Ingredients:
-3tbsp olive or rapeseed oil {I used extra virgin olive oil.}
-1kg white potatoes peeled and cut into 1cm/½inch cubes {They do need to be pretty small, this makes them look pretty and cook faster.}
-Salt and pepper to taste
-2 sprigs rosemary leaves only, chopped finely {I used roughly 1+1/2tsp of dried rosemary.}
-2 sprigs thyme leaves only, chopped finely
-3 cloves garlic grated or crushed {I used 4 cloves, finely chopped.}
Method:
1: Preheat your oven to 220℃ / 200℃ fan / 430℉ / gas mark 7. Place the oil in a large roasting tin / oven tray with sides {I used a roasting tray.} and place in the oven to heat up.
2: Place the chopped potatoes into a large saucepan. Pour over boiling water and par boil on a high heat for 5 minutes (start timing from the moment the potatoes go on, NOT from when they come back up to boiling). {They will only be slightly soft, not much at all, but don't worry, they are not supposed to be.}
3: Drain the potatoes in a sieve or colander and then return them to the pan to steam dry for 5 minutes (DON’T shake them or they will lose their shape.)
4: Carefully remove the hot oven tray from the oven and tip in the potatoes and add a little salt and pepper. Turn the potatoes in the hot oil, spread the potatoes out on the tray in a single layer and return to the oven. Cook for 15 minutes.
5: Meanwhile mix the garlic and herbs together in a small bowl.
6: After 15 minutes, remove the potatoes from the oven. Add the garlic and herbs mixture and turn the potatoes in the garlic and herbs to ensure they are all coated. Spread out again in a single layer and cook for a further 15 minutes or until golden and crispy. {I think mine were in the oven slightly longer than this, but I was also waiting for some chicken to cook when I made these, so it wasn't by choice. However, the 5-10ish extra minutes made them super crispy on the outside but they stayed soft on the inside.}
7: Serve as part of a roast dinner, or as a side dish to any meal where you might otherwise serve mashed potatoes or chips!
While you're here...
I have a Pinterest for all my recipes, where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe:
https://pin.it/4UgKjSI
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