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HANo chance of leftovers with Chef Alej's twice cooked crispy potatoes smothered in a delicious garlic herby oil. We gobbled these UP!
Recipe 👇
Ingredients
1 kg washed potatoes
3-4 garlic cloves
¼ cup picked rosemary leaves
¼ cup picked thyme leaves
1 lemon, zested
1 ½ tsp smoked paprika
¼ tsp sea salt
Pinch of ground black pepper
½ cup olive oil
Method
1. Preheat the oven to 220°C.
2. Place the potatoes in a pot of salted water, cover with water and bring to the boil. Cook for 10 mins, or until the potatoes are tender. Drain well and place them on a baking tray lined with balking paper.
3. Firmly press down each potato on the tray using a cup or a small plate until roughly flatten.
4. Place the garlic cloves, rosemary and thyme into a mortar and pestle and pound firmly until a paste forms. Season with salt, pepper and the paprika. Add the olive oil and lemon zest and mix well until combined.
5. Brush the potatoes with half of the garlic herb oil. Place into the oven and roast for 20 minutes. Remove from the oven, flip over, brush with the remaining garlic herb oil and roast them for further 20 minutes, until golden and crispy.
6. Remove the potatoes from the oven and serve hot in a bowl.
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