This roast potato recipe is probably not even qualified to be categorized as recipe because it's too easy. Just chop, toss and bake, so simple, the only investment you have to give is time. I like to do this while concurrently roasting meat in the oven, why waste the heat & oven space right? ;) And the aroma that fills the kitchen will make you drool while waiting for the potatoes.
Ingredients:-
3 - 4 cloves garlic, coarsely chopped
1 sprigs fresh thyme
2 tablespoons sunflower oil (or better yet, duck fat)
2 russet potatoes, peeled and each cut into bite size pieces
Salt and freshly ground black pepper
Methods:-
1. Preheat the oven to 232°C (450°F). Mix potatoes with garlic and toss with 2 tablespoons of the oil on a large baking sheet then arrange the potatoes in a single layer and sprinkle with thyme, salt and pepper.
1 sprigs fresh thyme
2 tablespoons sunflower oil (or better yet, duck fat)
2 russet potatoes, peeled and each cut into bite size pieces
Salt and freshly ground black pepper
Methods:-
1. Preheat the oven to 232°C (450°F). Mix potatoes with garlic and toss with 2 tablespoons of the oil on a large baking sheet then arrange the potatoes in a single layer and sprinkle with thyme, salt and pepper.
2. Bake for 20 minutes, turn the potatoes over and continue baking until potatoes are crisp and golden brown on all sides, about 25 minutes longer.
3. Transfer the potatoes to serving plate and serve.
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