Mini roasties with thyme and gar­lic

Smaller potato chunks give more crunch!

Woman's Weekly (UK) - - COOKERY -

SERVES: 6

✿ 1.5kg (3lb) pota­toes (King Ed­ward or De­siree), peeled and cut into small chunks

✿ 250g (9oz) goose fat, lard, beef drip­ping or olive oil

✿ 4 heads gar­lic

✿ A lit­tle oil for the gar­lic

✿ 2-3tbsp sea­soned flour

✿ A few sprigs of thyme

1 Heat the oven to 200C/Gas 6. Steam or boil the pota­toes un­til just cooked. Drain and give them a shake to rough up the edges.

2 Heat the fat in a large roast­ing tin in the oven. Driz­zle each head of gar­lic with a lit­tle oil and wrap in foil. Shake the pota­toes in the flour, then put into the hot fat, turn­ing them to coat. Add plenty of sea salt and tuck in the gar­lic.

3 Sprin­kle over the thyme and roast the pota­toes for about 1 hr, turn­ing oc­ca­sion­ally, un­til golden and crispy. Serve the gar­lic with the roasties for guests to squeeze out the soft purée in­side.

Per serv­ing

593 cals, 40g fat, 11g sat fat, 51g carbs

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