Crispy Garlic Roasted Potatoes
INGREDIENTS:
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1.5kg potatoes
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A pot of boiling water
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Salt
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3 tablespoons olive oil
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Pepper
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1 bulb garlic, separated into bulbs
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2 tablespoons fresh herbs - rosemary, thyme, oregano
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½ teaspoon cinnamon
METHOD:
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Preheat oven to 180 degrees C.
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¾ fill pot with boiling water with 3 big pinches of salt. Bring to water to boil.
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Chop potatoes into equal sizes, or if using baby potatoes you can keep them whole. Add to boiling water and par boil, about 8-12 minutes. You should be able to just stick a fork into the flesh.
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Drain potatoes in a colander and leave to steam dry in the sink for 20 minutes.
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Tip potatoes into roasting tray and coat with olive oil, salt and pepper. Ideally you want one flat layer of fairly snug potatoes in tray.
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Roast in oven for 50 minutes, or until golden all over.
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Remove tray from oven, add garlic cloves, herbs and cinnamon. Shake tray to mix well and place back in oven for 25 minutes or until crispy to your liking.
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Serve straight from oven.
N.B. Serves 6 - 8
Recipe by Lunch Lady Lou, keep up with her on Instagram here, check out her website here or and look at her books and courses here! Styling and photography by Bonnie Coumbe. Visit her site here & Instagram here.
