This Christmas cook up some roast potatoes all your guest can enjoy! With more and more people turning to a vegetarian or vegan these olive oil roasted potatoes mean everyone can enjoy, without sacrificing the crunch factor!
Serves 8 people
1.5kg of Desiree or Coliban white potatoes
1 tbsp. Table salt
1 cup of Bravoleum Purple Olive oil
1 head of garlic
1 tbsp. Salt flakes
2 sprigs of rosemary
Start by peeling potatoes and cutting into bite size chunks. Place in a large bowl of water with half your cooking salt and leave for an hour to soak – this helps remove extra starch, which will give you crispy roasties. Drain and rinse potatoes, and place in a large pot, cover with cold water and the rest of your table salt.
At this point pre-heat your oven to 180 degrees.
Bring the pot to the boil and cook for 3 minutes once at boiling point. Drain and run under cold water tossing aggressively in the colander to rough up your potatoes. Pat dry with paper towel once cool enough to handle.
While cooling add your olive oil, salt flakes & garlic to a roasting dish and place in the pre-heated oven for 10 minutes to raise the oil temperature. Carefully remove from the oven and add potatoes tossing until well covered.
Bake for 15 minutes then turn and bake for a further 20 minutes.
Now there you have it! Crispy on the outside and fluffy middled roast potatoes that everyone can enjoy!Read More...