Guest guest Posted November 21, 2007 Report Share Posted November 21, 2007 Crispy Roasted Potatoes 850 g (30 oz) red rascal potatoes, cut into 5 cm (2 " ) pieces 850 g (30 oz) orange sweet potato, cut into 5 cm (2 " ) pieces 2 tablespoons (8 tsp) olive oil 1 bulb garlic, unpeeled, cloves separated 1. Place potatoes and sweet potato in a large saucepan. Cover with cold water. Cover and bring to the boil. Reduce heat to medium. Cook, partially covered, for 5 to 10 minutes or until just tender. Drain. 2 Preheat oven to 220 C (430 F). 3. Line a large roasting pan with non-stick baking paper. Spread potatoes and sweet potato over pan. Drizzle with oil. Toss to coat. Roast, turning occasionally, for 25 minutes. 4. Add garlic. Cook, turning occasionally, for 20 minutes or until vegetables are tender, golden and crisp. Season with salt and pepper. Serve. TIP: To microwave potatoes and sweet potato instead of boiling, place potatoes in a shallow, heatproof, microwave-safe dish. Add 1/4 cup water. Cover and microwave on HIGH (100%) for 4 minutes or until tender. Drain. Pat dry with paper towel. Repeat with sweet potato. Serves 8. Quote Link to comment Share on other sites More sharing options...
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