garlic and sage crispy potatoes
- 1kg chat (baby) potatoes
- ½ cup (125ml) olive oil
- 1 head garlic, cloves separated
- sea salt flakes
- 20 sage leaves
- malt vinegar, to serve
- Preheat oven to 220ºC (425ºF). Place potatoes in a saucepan of cold, salted water, bring to the boil and cook for 20 minutes or until cooked through. Drain and squash with the back of a spoon.
- Place the oil and garlic on a baking tray and cook for 5 minutes or until hot. Add the potatoes and salt and cook for 15 minutes. Turn and cook for a further 10 minutes. Add the sage and cook for 5 minutes or until crispy. Serve with malt vinegar.
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