www.slimmingeats.com

Garlic and Herb Roast Potatoes

Name: Garlic and Herb Roast Potatoes
Ingredients: 800 g (28oz) of white potatoes, peeled and chopped; 13 cloves of garlic, crushed; 1 handful of fresh Italian parsley, finely chopped; 1 sea salt; 1 spray oilPreheat oven to 220c or 425 (gas mark 7); 1 Place potatoes in a saucepan of boiling hot water and parboil for 8-10 mins. Don't let these get too soft, you just want them to soften slightly on the edges.; 1 Drain water, add half the potatoes to a metal sieve and carefully shake, so it lightly roughs up the potatoes on the edges. Add to a large bowl and repeat with the other half.; 1 Add the garlic and parsley to the potatoes with a couple of sprays of oil and toss to coat evenly.; 1 Line a large baking tray with some parchment paper and spread the potatoes out evenly.; 1 Place in the oven and roast until golden all over (approx 40 mins, turning over half way and giving another spray of oil if needed.; 1 Season well with sea salt.; 1 If cooking these in an actifry, I recommend omitting the parsley until the last few mins, as it can tend to burn in the actifry if cooked for too long.

Rate this recipe!
Your rating

Overall rating 0 0 ratings

800 g (28oz) of white potatoes, peeled and chopped
13 cloves of garlic, crushed
1 handful of fresh Italian parsley, finely chopped
1 sea salt
1 spray oilPreheat oven to 220c or 425 (gas mark 7)
1 Place potatoes in a saucepan of boiling hot water and parboil for 8-10 mins. Don't let these get too soft, you just want them to soften slightly on the edges.
1 Drain water, add half the potatoes to a metal sieve and carefully shake, so it lightly roughs up the potatoes on the edges. Add to a large bowl and repeat with the other half.
1 Add the garlic and parsley to the potatoes with a couple of sprays of oil and toss to coat evenly.
1 Line a large baking tray with some parchment paper and spread the potatoes out evenly.
1 Place in the oven and roast until golden all over (approx 40 mins, turning over half way and giving another spray of oil if needed.
1 Season well with sea salt.
1 If cooking these in an actifry, I recommend omitting the parsley until the last few mins, as it can tend to burn in the actifry if cooked for too long.