Steaming your taters first will always end with a better roasted result, so whip up a batch of Salsa Verde and get steaming. You may become addicted to this recipe. It is best served with … well, anything! Crispy, crunchy, golden, made so easily. Carb loading has never been so delicious. This recipe first appeared in Keeping it Simple. Still amazing. Still available...go get your copy!
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Need
- 2 Kilos waxy potatoes of your choice
- 1 Litre water for steaming
- Extra Virgin Olive Oil (EVOO) as needed BUY
- Other fat (duck, lard or butter) as needed
- Thyme or rosemary sprigs plus more for garnish
- 2-3 cloves garlic crushed
- 2 Tablespoons pink salt flakes BUY
- 1 lemon, sliced into wedges
- Salsa Verde to serve Recipe
Do
- 1
Prepare potatoes by peeling and cutting into long wedges. Place into Varoma dish.
- 2
Add water to Thermomix bowl and set Varoma into position. Cook 30 min/Varoma/speed 3.
- 3
Meanwhile, preheat oven to as hot as it will go without the grill function, 220°C plus if possible.
- 4
Line a large oven tray with baking paper.
- 5
When potatoes are cooked (they should still be a little hard and hold their shape well), spread on baking paper and top with oil, dollops of fat of choice, a few thyme sprigs, garlic and salt. Squeeze lemon wedges over the potatoes and then add the wedges to the tray.
- 6
Roast until potatoes just start to change colour. Remove from oven and, using the MC, push down on the potatoes, smashing them without fully mashing!
- 7
Stir so they are well coated with all the flavours and roast until totally golden and crunchy.
- 8
Serve drizzled with Salsa Verde and extra salt on the side, if desired.
