• 1kg cream delight potatoes, peeled

  • 30g butter

  • 2 garlic cloves, crushed

  • 3/4 cup stale breadcrumbs

  • 2 tbsp rosemary leaves, chopped

  • 2 tbsp olive oil


  • 1.

    Cut cream delight potatoes into 3cm pieces. Place into a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium and boil gently for 5-8 minutes until cream delight potatoes are just tender when tested with a skewer.

  • 2.

    Meanwhile, melt the butter in a large non-stick frying pan over medium- heat. Add the garlic, breadcrumbs and rosemary and cook, stirring 2-3 minutes until light golden.

  • 3.

    Drain the cream delight potatoes and add to breadcrumb mixture. Drizzle over the oil and cook over medium heat for 6-8 minutes until cream delight potatoes are well coated. Season with salt and pepper. Serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 389kj
  • Fat Total 14g
  • Saturated Fat 5g
  • Protein 8g
  • Carbohydrate 59g
  • Sugar 3g
  • Sodium 164mg

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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Serving suggestions- serve with schnitzel, char-grilled chicken

This recipe features cream delight potatoes, part of the Delight potato range from Moraitis Fresh. Now starring exclusively at Woolworths.

For more delicious potato recipes from the Delight potatoes range click here

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