We were having a discussion in the test kitchen regarding perfect roasted potatoes the other week. Then on the weekend, without having discussed doing it, both Bree and I tried our own versions. We pretty much ended up with the same recipe! We compared notes...and this is our recipe. A great result that I am pretty sure will have you ditching the keto diet in favour of carb loading. Happy Carbing! (Now where's the gravy?)
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1 Litre water, for steaming
- 1 Kilo roasting potatoes, peeled and halved
- 40 Grams Extra Virgin Olive Oil (EVOO) plus some more BUY
- 2 Pinches Pink Salt Flakes BUY
- 1 Pinch Black Pepper
- 10 Garlic Cloves not peeled
- small Handfuls sage leaves, coated in EVOO
Preheat oven to 220°C.
Pour 1 litre of water into the Thermomix bowl and boil 12 min/Varoma/speed 4 Or until temperature has reached Varoma.
Place the peeled and halved potatoes into the Varoma dish and steam 12 min/Varoma/speed 4. Empty the water from the Thermomix bowl and place bowl back in the cradle, with Varoma on top with Varoma lid off. 5 min/speed 4. This will help dry out the potatoes which is the key to crunchy.
Place Varoma lid back on and give it a little shake to roughen up the potatoes a little. Pat dry the potatoes with paper towel.
Place potatoes in fridge for at least 1 hour, uncovered, to dry out.
Drizzle some EVOO in the baking dish and tip the potatoes in. Adding more EVOO and the garlic cloves, salt and pepper. Mix it all around with your hands, adding extra EVOO as needed.
Bake for 40 minutes, or until nearly done. Add the EVOO coated sage leaves on top of the potatoes and return to the oven for 10 minutes. Watch that the sage doesn't burn. Add more salt flakes to serve.