These little crunchy roasties are probably one of my favourite side dishes ever. My mum used to cook them all the time and now I do. They are just so versatile, they compliment just about any meal you can think of, and believe me we've tried them with a lot of different things. They even taste great cold, there's always a big bowl of them at our bbq's, and they're the first thing to go!!
A simple recipe that I hope you enjoy as much as my family have over the years.
Cook time 1hr
5tbsp veg oil
500g King Edward potatoes, cut into 1inch cubes, no need to peel
12 garlic cloves, or one large bulb broken into cloves, unpeeled but lightly bashed
5 sprigs of fresh thyme
1 red onion, peeled and quartered then cut into wedges
Salt and Pepper
Pre heat the oven to 180c and place a large roasting tray with the oil in, you should use enough oil to cover the bottom of the pan, this could be a bit more of less then listed above.
While the oven and the oil is heating up put the potatoes into a saucepan of cold water, add a large pinch of salt. Bring to the boil. Once boiling turn it down and simmer for 8mins, potatoes should be just tender, and the skins just coming away from the potato at the edges.
Once the potatoes are just cooked, drain and allow to steam dry for 5 minutes.
While the potatoes are steaming, add the garlic cloves and thyme to the hot oil and pop back in the oven for a few minutes, this will flavour the oil.
After 5 mins and the potatoes are steam dried, carefully get your roasting tin and add the potatoes, (leave the garlic and thyme in) working quickly but carefully toss the potatoes to coat them in the oil and season with salt and pepper. Pop in the oven for 30mins, turning half way through.
After 30 mins add the onions to the potatoes and give them another quick toss. Unless you're extra sensitive to salt just add another light sprinkling. Return to the oven for 15mins.
After this time the potatoes should be lovely and crisp and the onions nice and tender. You can leave them in the oven for another 5 mins or so if need be but they should be just right.
Serve as a side with your favourite meal.
Why not change up the herbs, for instance if you're cooking with lamb try swapping the thyme for rosemary.
