Recipe Garlic Roasted Potatoes
Gluten-free option
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Easy peasy
Holidays
Entertaining
Main meals
Snacks
As Freshly Picked guest (well, and actor/ comedian) Judith Lucy said of this dish, “I didn’t think you could improve on the classic roast spud, but you can!”
You will need
Serves 6
- 400g baby Desiree potatoes (or just regular)
For the garlic butter:
- 10ml olive oil
- 1 bulb garlic
- 50g plant-based butter / margarine
- Salt
To serve:
- 1 bunch parsley, finely chopped
Recipe: Judith Lucy
Directions
-
Step 1
First, place the garlic (can do the whole bulb!) into tinfoil with a generous coating of oil and pinch of salt, and roast in the oven at 180℃ for 15 minutes.
-
Step 2
In the meantime, pop the potatoes in a big pot of cold salted water, then bring up to a boil and cook them for 15–20 minutes or until tender, but still holding their shape. Then drain the potatoes.
-
Step 3
Melt the butter in a small bowl, then add to it the sweet insides of the garlic by squeezing the cloves out of the roasted bulb — should slide right out. Mix together with a fork to infuse the butter with garlic. Add a pinch of salt.
-
Step 4
Toss half the garlic butter through the potatoes, then place potatoes in a baking tray lined with baking paper. Use the back of a spoon to press potatoes gently, squashing them just enough to break them in and form some rough edges (rough edges = crispier bits!). Paint with the rest of the garlic butter and place in the oven at 200℃ for 20–25 minutes, or until golden brown and crispy!
-
Step 5
Scatter chopped parsley over to serve, and enjoy!
Recipe: Judith Lucy
