This is my version of roast potatoes – a dish that is always popular in our house. The secret is good quality potatoes and olive oil. The trick is to break them into different-sized pieces so that when they’re cooked some are crispy and some are soft. They’re excellent for soaking up sauces.
Time: 90 minutes
Serves: 4 as part of a shared meal
- 1kg small roasting potatoes, such as Nicola or King Edward, washed well
- 20 garlic cloves, skinned, and brown end bits removed
- 200ml extra virgin olive oil
Preheat the oven to 175ºC.
Place the potatoes in a large saucepan of cold, salted water. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until soft. Drain in a colander and leave to cool.
Crush the potatoes into a large bowl, leaving some chunks the size of a walnut shell and others smaller.
Add the garlic cloves and olive oil, season with sea salt and freshly ground black pepper, and toss.
Place the potatoes in a roasting tin, spreading them evenly in one layer. Roast for 40–50 minutes, or until golden and crisp, turning every 15 minutes.
Serve hot, in a large bowl.
Recipe taken from Huxtabook by Daniel Wilson
In Huxtabook, Daniel Wilson brings together recipes from Sea, Land and Earth – bookended by enticing snacks in Bites, and inventive desserts in Sweet – and drawing culinary influences from all over the world, including the United States, Europe and South East Asia. Containing over 120 recipes for dishes packed with flavour and designed for sharing, including rice flour-crusted oyster po’ boys with sriracha mayo; spiced tuna tartare with shiso; yuzu custard, radish & rice crackers; and dark chocolate delice with jaffa sauce, raspberry sorbet & pistachio, Huxtabook is a playful celebration of irresistible flavours.
You can purchase Huxtabook at cooked.com.
Published by Hardie Grant Books.