Crispy Twice-Cooked Potatoes
with Thyme & Mayonnaise | Serves 2
- Eggs
- Soy
It doesn't get much better than a roast potato - crispy and golden on the outside, hot and fluffy on the inside, delicious all over! We've twice cooked these ones for double the crunch; they're a main meal all on their own!
Ingredients
2
Garlic
3 packet
Potato
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 sachet
Thyme
Not included in your delivery
drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Boil the kettle.
• Cut potato into large chunks. Peel garlic cloves. Pick and finely chop
rosemary leaves.
• Half-fill a medium saucepan with boiling water, then add a generous pinch
of salt.
• Cook potato and garlic in the boiling water, over high heat, until easily
pierced with a fork, 10-15 minutes.
• Drain the potatoes and garlic and transfer to a lined oven tray.
• Sprinkle over rosemary and drizzle with olive oil. Season generously with
salt and pepper, and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.
• Plate up crispy twice-cooked potatoes with rosemary.
• Serve with garlic aioli. Enjoy!
