Garlic Roast Potatoes

Up your roast dinner game with some delicious Garlic Roast Potatoes

Prep Time 10

Cook Time 55

Total Time 1 5

Course Side Dish

Cuisine British

Servings People

Calories 150 kcal

Peel, wash and chop your potatoes into reasonably-sized chunks. You're aiming for 750g once peeled, with each chunk around the 45g mark
Give them all one last rinse, then pop them in a saucepan with enough water to completely submerge every spud and bring to the boil
Once boiling, toss in 6g of Baking Soda, 5g of the Salt, and a sprig of Rosemary, then continue to boil for 10 minutes
While on the boil, heat the oven to 200℃ (390°F, Fan 180°C, Gas Mark 6), and pour 30g of Sunflower into a suitably sized baking tray. Just before draining the potatoes, place the pan in the oven to heat the oil
When the 10 minutes are up, drain the Spuds in a colander, leaving them for approximately 1 minute for the excess water to evaporate. In the meantime, quickly dry the saucepan with a piece of kitchen paper
When ready, return the potatoes to the saucepan and throw in 30g of Butter, 15g of Sunflower Oil, 15g of finely chopped Garlic, 5g of Chopped Rosemary, 5g of Salt, and 2g of Black Pepper. Once the Butter has completely melted, place the lid on the saucepan, and holding it tightly closed, give the whole thing a ruddy good shake
Transfer the resulting seasoned Potatoes to the oiled and heated baking tray, then roast for approximately 45 minutes, until deliciously golden brown and crunchy
Serve with whatever dish you had in mind

Calories: 150kcal

Keyword Classic, Roast Dinner

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