-1.5 kg Maris Piper potatoes, peeled-sea salt
-freshly ground black pepper
-1 bulb garlic, broken into cloves
-red wine vinegar
Instructions (recipe from Jamie Oliver):
“Preheat your oven to 190ºC/375ºF/gas 5. Peel your potatoes with a knife or speed peeler and cut any larger ones so they’re all an even-size – twice the size of a squash ball is about right. Wash your potatoes in cold water to get rid of any extra starch then tip into a large pot, cover with cold water and season well. Bring to the boil and cook for about 6 to 7 minutes, so that they’re parboiled, then drain in a colander and leave to steam dry for 3 minutes. Give the colander a bit of a shake to help chuff up the potatoes – this will help to make them super crisp later on.
At this point, you need to decide which flavour combo to go with. Tip your potatoes into a tray or pan in one layer and add olive oil – then season really well with salt and pepper. Toss your potatoes in the oil. Put your potatoes in the hot oven to cook for 30 minutes until lightly golden and three quarters cooked.
Now’s the time for my new trick. Gently squash each potato with a potato masher to increase the surface area – the more of your potato that’s in contact with the pan, the crispier it will be. Add a good lug of olive oil to a small bowl and add the herbs, garlic and a splash of red wine vinegar, then scrunch and mix it up a bit. Give the pan a good shake, then pop back in the hot oven for 40 to 45 minutes until perfect for your liking. You’re looking for gnarly, crispy, bubbly and delicious.”
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