Peel and cube the potaotes - quarters for medium sized, 1/8ths for larger spuds.
Smash the garlic cloves, remove stem end and halve.
Place potatoes and garlic in a saucepan and cover with cold water.
Par boil in plenty of cold water and a generous pinch of salt for around 10 minutes or until cubes are tender when pierced with a skewer.
Better to be a little raw in the middle, than over cooked/boiled.
Drain (making sure to retain the garlic).
Preheat oven to 200DegC - putting roasting pan in to preheat also.
When temperature reached, remove pan, drizzle with olive oil and gently place the cubed potatoes and garlic into the pan - cut side down.
Season with salt and pepper.
Bake for 25-45 minutes, turning potatoes 2 or 3 times during baking.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Even better if you use Duck fat rather than olive oil!
Also fab using orange sweet potato and/or pumpkin and parsnips
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