Crispy Potatoes
Boil, shake hard, roast. The whole head of garlic goes in the middle and comes out soft enough to squeeze over everything.
Serves: 4
Prep time: 10 minutes
Cook time: 55 minutes
INGREDIENTS
850g small potatoes, halved
1 head of garlic, top trimmed horizontally
2 tablespoons rice bran oil
salt and pepper
METHOD
Preheat the oven to 200C.
Boil the potatoes and garlic head in heavily salted water for 15 minutes, or until just tender.
Drain and set the garlic aside.
Tip the spuds back in the pan and toss with the rice bran oil. Put the lid on and give them a hard shake to rough up the edges.
Spread the potatoes out on a non stick baking tray.
Lightly oil the garlic head and sit it in the middle, then season everything with salt and pepper.
Roast for 40 minutes or so, until golden and crisp.
HINTS
The hard shake is the recipe. Roughed up edges are what turn crisp, smooth ones just go golden.
Salt the boiling water heavily. It is the only chance the inside of the potato gets to be seasoned.
Rice bran oil takes the heat better than olive oil, so nothing catches or turns bitter over 40 minutes.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: approximately 3900kJ (930 calories)
Protein: 18g
Fat: 30g
Saturated fat: 3g
Carbohydrates: 145g
Sugars: 8g
Fibre: 15g
Sodium: 1500mg
Note: most of the salt stays in the boiling water, so actual sodium per serve is lower.
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.