Re­fried roasties

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SERVES 4-6 PREP 5 mins COOK 10 mins EASY V 3 tbsp olive oil

10 small pick­led onions, cut in half 1/2 tsp cayenne a few thyme sprigs, leaves picked 500g left­over or de­frosted frozen cooked roast po­ta­toes

1 Heat 1 tbsp oil in a large fry­ing pan over a medium heat, add the pick­led onions and fry for 3-4 mins un­til they get nicely caramelised. Add the cayenne and thyme leaves, then tip the roasties into the pan along with an­other 1 tbsp oil. Use the back of a wooden spoon to squash each one slightly. Leave alone for 3-4 mins to fry and get ex­tra crisp on one side, then give them a good toss.

2 Add the re­main­ing oil, toss and fry again for ex­tra crispi­ness. Don’t worry if they fall apart a lit­tle, the scuffed bits will get ex­tra crisp. Sea­son to taste and serve warm with the ham and sides.

GOOD TO KNOW gluten free

PER SERV­ING (6) 194 kcals • fat 10g • sat­u­rates 5g • carbs 22g • sug­ars 1g • fi­bre 2g • pro­tein 2g • salt 0.1g

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