Twice-Roasted Potatoes With Onion, Herbs and Chilli

Submitted by Noo8820

"These potatoes are torn into chunks and become wonderfully crisp on the outside and stay fluffy on the inside.....DELICIOUS! Vary the herbs to suit your own tastes.... Great with salads and roasted meats!!"

 

• Ready In: 1hr 30mins
• Ingredients: 8
• Serves: 4-6

ingredients

• 4 -6 floury potatoes
• 2 onions, thinly sliced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme
• 1⁄4 teaspoon dried chili pepper flakes
• 3 garlic cloves, finely chopped
• 1⁄2 cup extra virgin olive oil
• 40 g unsalted butter, chopped

directions

1. Preheat the oven to 200 degrees C.Prick the potatoes all over with a fork and place on a baking tray and roast for 1 hour until cooked.
2. When they are cool enough to handle,tear the potatoes into 3 cm chunks.Return the chunks to the baking tray and scatter with the onion,herbs chilli flakes and garlic.
3. Drizzle with the oil and toss well to combine.Dot with the pieces of butter and season with plenty of sea salt and ground black pepper.
4. Roast on the top shelf for 15-20 mins,turning regularly,until crisp and golden.

Reviews

[duonyte]

Delicious way to dress up potatoes - I served this with sauerkraut and pork chops, rather than my usual boiled potatoes. I loved being able to use the fresh herbs from the garden. I used just two potatoes and reduced the oil/butter. I used ghee instead of solid butter.

 

[loof751]

Wow - these potatoes are terrific! Left out the onions, otherwise made as directed and just loved the bold flavor of the herbs and spices. Mine came out crispy outside and fluffy inside - wonderful - thanks for sharing a great recipe!

 

[Sharon123]

Made for a brunch, turned out nice, thanks! Made for Best of 2010 game.

 

[momaphet]

These potatoes were quite tasty, though I'm not sure if the double cooking is worth the effort, DH did comment on them being fluffy : ) I microwaved my potatoes for the first part, to save time. The one great thing about the double cooking is that the onions didn't over cook, while the potatoes got crispy. I cut the recipe in half and then further reduced the amount of butter/oil based on previous reviews.

 

[Chocolatl]

This recipe is interesting. There was a little too much fat, which meant that the potatoes were steaming rather than browning. When I poured off the excess fat, they began to brown nicely, although the onions became more crisp than the potatoes. Thanks for posting. Made for PRMR.