Not a Thermomix in sight for this quickie. Really, even when we have a cold celebration buffet, I cannot pass up a batch of these. They take very little time if you have the right tools. I do recommend using a Lodge Cast Iron deep frying pan though as it is easily transferred to the oven. You should not use any non-stick cookware in your oven.
I love a crispy potato and I know all potatoes have become quite unpopular in recent times, due to their carb count...but come on kids. Think Food Positivity, think homey goodness, think I will just eat two! (Maybe three...) Well OK, I'll only cook them rarely! No guilt served on the side. Enjoy!
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Need
- 1/2 head garlic, still in the skins, but crushed with a knife
- 1 Handful of fresh rosemary on stems
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2-3 red skinned potatoes per serving, halved or quartered lengthwise, dried
- Plenty of pink salt flakes to taste BUY
- More rosemary leaves to garnish
Do
- 1
Preheat your oven on a grill function to 250-260°C.
- 2
Throw the garlic, rosemary and EVOO into a large frying pan and heat to high, then turn down the temperature to a medium high heat.
- 3
Add the potatoes and cook them until browning and smelling fragrant. Sprinkle with plenty of salt and place into the hot oven for at least 20 minutes until golden and crispy. Toss occasionally if you wish.
- 4
Serve immediately with more salt if needed and fresh rosemary leaves on top.
