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!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 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 Garlic Cloves crushed
- 2 Tablespoons Pink Salt Flakes BUY
- 1 lemon, sliced into wedges
- Salsa Verde to serve Recipe
Prepare potatoes by peeling and cutting into long wedges. Place into Varoma dish.
Add water to Thermomix bowl and set Varoma into position. Cook 30 min/Varoma/speed 3.
Meanwhile, preheat oven to as hot as it will go without the grill function, 220°C plus if possible.
Line a large oven tray with baking paper.
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.
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!
Stir so they are well coated with all the flavours and roast until totally golden and crunchy.
Serve drizzled with Salsa Verde and extra salt on the side, if desired.