Tuscan roast potatoes
SERVES 6 PREP + COOK TIME 55 MINUTES
There is a bit of science behind great roast potatoes. Using the right type of potato and par-boiling them first achieves the requisite fluffy interior, while a scorching hot oven and generous amount of extra virgin olive oil gives them crunch.
1.5kg kipfler potatoes, peeled
¼ cup (60ml) extra virgin olive oil
8 cloves garlic, skin-on, bruised
1 tablespoon finely grated lemon rind
2 tablespoons lemon juice
2 tablespoons baby capers
½ cup (90g) pitted green Sicilian olives, chopped coarsely
¼ cup finely chopped rosemary
1 Preheat oven to 220°C (200°C fan-forced).
2 Bring a large saucepan of water to the boil over high heat; cook potatoes for 10 minutes or until almost cooked through. Drain.
3 Place potatoes in a large bowl. Using a potato masher, lightly crush potatoes, to break into different sized pieces. Add the oil, garlic, lemon rind and juice, capers, olives and rosemary; toss to coat. Transfer to a large roasting pan.
4 Roast potatoes for 30 minutes or until golden and crisp. Season. Not suitable to freeze.
