Golden Roast Potatoes
Serves 8 serves
Ingredients
- 1½ kg potatoes King Edward, Desiree, Kipfler
- ¼ cup olive oil
- 16 cloves garlic skin on
- Finely shredded zest of 1 lemon
Instructions
- Wash the potatoes and pop them in a large saucepan.
- Add ½ teaspoon salt and enough water to just cover.
- Bring to a boil. Cover and reduce heat.
- Simmer for 15 to 20 minutes, or until tender when tested with a skewer.
- Drain and return to the saucepan.
- Place over medium heat for 2 minutes to dry the potatoes.
- While the potatoes are cooking, preheat the oven to 200°C.
- Pour the oil into a roasting pan and place in the oven for 2 minutes, or until really hot.
- Squash the potatoes gently with a potato masher so that the skins burst.
- Remove the roasting pan from the oven and add the potatoes and garlic cloves. Toss to coat completely in the oil.
- Roast for 45 minutes, or until crispy, flipping them after 20 to 25 minutes.
- Remove the potatoes and garlic from the pan, drain off the excess oil.
- Pop the garlic from its skin, season with sea salt and cracked pepper, and serve sprinkled with lemon zest.