Description
These crispy, garlic roast potatoes are a classic that delivers time after time. Enjoy as a side dish, or on their own, they’re that delicious!
Ingredients
Units
- 1kg roasting potatoes
- 1/4 cup canola oil or duck fat
- 1 head of garlic
- salt
Instructions
- Heat the oven to 200C (or 220C for duck fat).
- While the oven heats up, peel and quarter the potatoes. Place them in cold, salted water and bring the water to boil over high heat.
- Once the potatoes are soft (just before they reach the stage for mash) drain off the water and chuff the potatoes in the colander, until the exterior is rough.
- Add the oil/fat to a deep roasting tray, and pop the tray in the oven to heat the fat (about 10 minutes).
- Slice the top fifth off the head of garlic to expose the cloves. Drizzle the whole head of garlic in a little oil, and wrap it up tightly in tin foil.
- Tip the chuffed potatoes into the oil using a spatula and toss them until evenly coated in the oil. Nestle the foil wrapped garlic between the potatoes.
- Roast the potatoes until lovely and golden brown, and the garlic until it is soft and squishy. The garlic may be done a little earlier than the potatoes, and can be removed while they finish cooking.
- Once the potatoes are golden brown, scoop the potatoes onto a serving plate (leaving the oil behind in the roasting tray).
- Squeeze the soft garlic cloves from their papery casing over the potatoes, and toss everything together until the garlic is well distributed. Finish the potatoes with a little more seasoning if necessary.
- Serve these alongside my Beer Can Chicken With Rooibos & Orange Salsa.
- Prep Time: 10 Minutes
- Cook Time: 1 Hour
- Category: Side Dishes
- Method: Bake
Nutrition
- Serving Size: 1
- Calories: 272.12kcal
- Sugar: 2.41g
- Sodium: 227.56mg
- Fat: 13.86g
- Saturated Fat: 1.06g
- Unsaturated Fat: 12.56g
- Trans Fat: 0.05g
- Carbohydrates: 34.47g
- Fiber: 5.03g
- Protein: 3.91g
- Cholesterol: 0mg