Tasty twist on plain roast potatoes.


Ingredients (serves 4)

  • 5 med White potatoes, peeled and halved
  • 4 cloves garlic, peeled , whole
  • chicken stock ,powdered
  • Sage leaves

Method

  1. Cover potatoes with water in saucepan
  2. Add whole garlic cloves and chicken stock to taste
  3. Boil until just soft , strain and cut criss cross on top of potatoes
  4. Put little oil in baking pan add potatoes and garlic cloves
  5. Roast in 200 deg. oven 20 minutes Season with pepper Add sage leaves and roast for a further 10 minutes

Notes... A tasty twist on regular roast potatoes.. a definite crowd pleaser

  • These certainly do look tasty. I think I’ll have a potato week and try a different style of roasting every day. For research purposes ;) haha!

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  • A lovely way to roast the potatoes and they look great.

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  • A great, tasty twist; look forward to trying.

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  • Thanks for the recipe. They look so good and tasty.

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  • We all love a good roast potati! These sound scrumptious!

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  • Thank you for this, a great idea. Have never par boiled my roast potatoes, only my chips.

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  • A great idea for something different. thank you.

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  • I could eat spuds until they come out my ears, these sound like I just might!

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  • Par boiling for sure. Drain in a strainer and shake around to rough up the outside. And ditch the oil, duck fat makes the best tasting baked veggies. Crunchy on the outside and soft and fluffy on the inside

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  • I have never thought of par boiling it but it makes sense to do it if u need to get that crunchy effect

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  • Par boiling is definitely the way to go! And I love the addition of Garlic!

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  • Yes, parboiling the potatoes really helps in getting them crispier once roasted. Mmm… I would eat some right now. :-)

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  • Love the chicken stock,must try this one! Thanks!


    • Chicken stock sounds interesting to try

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  • Now that’s different ..they do look lovely. thanks for sharing.

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  • Love spuds and recipes for cooking variations. Thanks for your recipe – will give this recipe a good go and put it to the taste test.

    Reply

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