Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1kg Royal Blue potatoes, peeled & cut into medium-sized chunks
- 1 bay leaf
- 10 peppercorns
- 8 cloves garlic, peeled
- 4 tbsp olive oil
- 4 sprigs rosemary
- Salt & pepper
Method
- Place potatoes in a pot, cover with cold water and drop in the bay leaf, peppercorns and 3 garlic cloves.
- Bring to the boil and cook for 5 mins, drain well, place on a cooling rack and let sit for 30 mins to dry out.
- Preheat oven to 200°C.
- Place potatoes on an oven tray, drizzle with olive oil, rosemary sprigs, add remaining garlic and season with salt and pepper.
- Roast for 30 mins, turn the potatoes and roast for another 10-20 mins or until crunchy.
- Tip: You can also fry the potatoes in a frying pan. Add the oil, rosemary and garlic to the pan and sauté until golden and crunchy.
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