By Parrott Street Catering
Thyme & Garlic roasted potatoes
6 steps
Prep:20minCook:1h
To reduce the stress of juggling oven space when cooking a roast (and risking your potatoes not crisping up properly because of overcrowding), try this trick for part-roasting your veg the day before
Updated at: Wed, 14 Aug 2024 06:40:55 GMT
Nutrition balance score
Great
Glycemic Index
83
High
Glycemic Load
30
High
Nutrition per serving
Calories273.7 kcal (14%)
Total Fat11.6 g (17%)
Carbs35.6 g (14%)
Sugars2.6 g (3%)
Protein4.3 g (9%)
Sodium111.7 mg (6%)
Fiber3.3 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Step 1
Part-roast the potatoes the day before: preheat the oven to 200°C, fan 180°C, gas 6. Bring a large pan of salted water to the boil. Add the potatoes and par-boil for 8 minutes.
Step 2
Add the oil to 1 very large or 2 medium oven trays and place in the oven to preheat.
Step 3
Drain the potatoes into a colander, sprinkle over the cornflour, season with flaky salt and black pepper and shake to fluff up the edges.
Step 4
Remove the preheated trays from the oven and carefully add the potatoes to the hot oil, turning to coat. Roast for an initial 30 minutes, or until the potatoes are starting to turn golden and crisp at the edges, turning the potatoes after 20 minutes. Cool and leave at room temperature on the tray(s), loosely covered with a clean cloth.
Step 5
To finish, add the garlic cloves and picked thyme and roast at the same temperature for 20 minutes, or until really crispy and golden. Squeeze the roasted garlic out of the skins and stir into the contents of the tray before serving. Garnish with fresh thyme sprigs.
Step 6
Calories 307
Notes
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