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| Crispy Roast Potatoes with Bay Leaves and Garlic |
Serves 6
Crispy Roast Potatoes ingredients: 1 kilogram small waxy potatoes, scrubbed. 8 bay leaves. 12 whole cloves garlic, skin on. 3 tablespoons olive oil. Large knob of butter sea salt and freshly ground pepper
Crispy Roast Potatoes ingredients: 1 kilogram small waxy potatoes, scrubbed. 8 bay leaves. 12 whole cloves garlic, skin on. 3 tablespoons olive oil. Large knob of butter sea salt and freshly ground pepper
Crispy Roast Potatoes recipe: Preheat the oven to 180C. Cook the potatoes in boiling salted water until 3/4 cooked. Drain and set aside until cool enough to handle then scrape each potato with a fork to rough up the surface. Place in a large roasting dish with the bay leaves and garlic cloves and toss with the olive oil. Season generously and dot with the butter. Roast for 40 minutes, turning occasionally, until crisp, golden and tender when pierced with a knife. Transfer to a serving bowl and sprinkle with a little sea salt
