Crispy Twice-Cooked Potatoes
with Rosemary & Garlic Aioli | Serves 2
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3
Potato
2 clove
Garlic
2 sprig
Rosemary
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
Not included in your delivery
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 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!
