Crispy Potatoes
Photography by Aaron McLean.
Serves: 4
INGREDIENTS
800 grams Agria potatoes, peeled
olive oil
sea salt and freshly ground pepper
To serve
¾ cup mayonnaise
2 cloves garlic, crushed
METHOD
Preheat the oven to 200°C.
Cut the potatoes into chunks and boil in salted water until tender. Drain then tip back into the saucepan and put over a low heat to drive off excess moisture.
Pour a thin layer of oil on a large baking tray and heat until hot. Add the potatoes and turn to coat. Season well and roast until crispy and golden, turning occasionally.
To serve:Place the mayonnaise in a bowl and stir through the crushed garlic. Serve alongside the potatoes.
Menu: Serve with Pork Skewers with Mojo Picon.
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