Quite a labour intensive dish that my son has introduced me to, but worth the effort.
6 large baking potatoes (do not use new
potatoes)
5 tablespoons cooking oil (corn, sunflower or peanut)
2-3 cloves garlic, chopped
½ teaspoon thyme
½ teaspoon rosemary
¼ teaspoon freshly ground pepper
½ teaspoon salt
1 tablespoon olive oil
- Peel potatoes and cut them into chunks.
- Put potatoes in a large pot and just cover with cold water.
- Bring to a boil and boil rapidly for 5 minutes only. Do not overcook.
- Drain potatoes.
- Return potatoes to the pot and shake vigorously to roughen the edges.
- Put 5 tablespoons of cooking oil into a baking pan.
- Put baking pan into middle of oven. Set broiler to high.
- Heat oil to very hot (about 2 minutes), watching to make sure the pan does not catch fire.
- Remove pan from oven and quickly put in the potatoes so that they form one layer in the pan and return the pan to the oven as quickly as possible.
- Roast potatoes under grill for about 20-25 minutes. The potatoes should be starting to brown on the top.
- Remove from oven. Turn the potatoes and return to the oven for another 20-30 minutes.
- While the potatoes are roasting, put the chopped garlic, the thyme, the rosemary, the pepper and salt into a mortar and grind together.
- Add 1 tablespoon of olive oil.
- Remove pan from oven. Turn potatoes one last time and brush the tops of the potatoes with the garlic and herb paste.
- Return to oven for an additional 10 minutes making sure the potatoes do not burn.
- Serve piping hot.
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