By Amelia Casey-Rerhaye, BA Arabic
I think it is safe to say that autumn has hit us. This is the best time of the year in my opinion, with the most heart-warming and cosy foods. And what doesn’t scream golden leaves and crisp cold nights like some roasted veg?
With this whole cost of living crisis and skyrocketing energy bills, the oven has turned into the demon of the household along with the hot water tank. So, when you turn it on for this recipe, make sure you have some other things to go in as well. Maybe some broccoli or cauliflower, a couple of sausages? A few beetroots, which are very cheap in Lidl I must say.
This recipe is one of the epics. Everyone who’s anyone should know how to make a banging roast potato. For those of you who have yet to learn: I’m here to help.
This particular way to roast tatties was shown to me by my Italian uncle, a genius in the kitchen. I was told not once, but twice, that these were the best potatoes some of my friends had ever tasted. No more needs to be said.
Ingredients:
5 Potatoes (Maris Piper are the best for roasting)
2.5-3 tbsp of Olive oil (for the potatoes)
5- 6 cloves of garlic
6-7 sprigs of rosemary
3-4 tbsp of olive oil (for the drizzle)
A pinch of sea salt flakes.
Method:
First things first, mince the garlic and rosemary, and then mix it in with the 3-4 tbsp of olive oil and set aside to marinade.
Scrub your potatoes and chop them through the middle so that you have the two pointy ends as your halves (NOT lengthways so that the halves are flatter).
Par boil (meaning boil them a little in some salty water), until a knife goes into them like butter. This should take around 10-15 minutes, maybe more depending on the size of the potatoes.
While the potatoes are boiling put the olive oil onto your baking sheet and place in the oven to warm up at fan 180 degrees. Place them cut side down on the baking tray and put them in the oven.
After 20 minutes, take the potatoes out of the oven. With the bottom of a glass, crush each potato down so that it is squished almost flat.
Brush or drizzle on the garlic and rosemary mixture, making sure to coat each potato thoroughly (in between the gaps of the hassle backs).
Sprinkle with the flaky salt, and place back into the oven for another 20 minutes – or until crispy and golden.
Et voila! The simplest yet the heartiest side dish. Dig in and prepare to be attacked by the most blissful combination of warm and musky flavours, combined with a crackling crunchy texture.
Photo Caption: Rosemary and garlic roast potatoes (Credit: Amelia Casey-Rerhaye.