Home Cooking 3

Roasted Potatoes with Clementine, Rosemary, Thyme and Garlic

Kemal | Jun 29, 201203:30 PM

1 kg of potatoes ( Maris Piper is best for roasting due to its specific starch content)
Lemon Thyme
7-8 garlic cloves, no need to peel
Olive Oil or even better Olive Oil infused with chilies
The peel of 2-3 clementines

This is a very festive side dish, best during christmas and delicious with turkey but any meat makes a great match with proper roasted potatoes. First wash and peel the potatoes and cut them in to equal chunks, fill a pot with cold water and add plenty of salt, some sage leaves, some thyme and rosemary. Straight after they are peeled add the potatoes to the pot so that they do not oxidize. Cook on low heat and only let it boil for a couple of minutes, you want to infuse the potatoes and only part boil them so that they get more fluffy once in the oven. During this time make sure your oven is preheated to 200-210 Celsius.

Smear the pan with butter so that it is evenly coated. Add the potatoes and the garlic that has been cooked, disregard the herbs. Toss the clementine peels, and the remaining garlic cloves with the olive or chili oil. Put this on the baking tray as well and make sure that the potatoes are evenly distributed and that each gets enough of the clementine peels. Cook for 30-40 minutes and remove from the oven. Use a potato masher to slightly press down on the potatoes, do not mash them just make them a bit more flat so that they have more surface area .

A bigger surface area means more crispy skin ! Add the sage ( also tossed in some oil), it is important to add the sage later as it would burn and lose its value if it stayed in the oven for too long. Cook for another 30-35 minutes until crispy on the outside or to your liking !

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