Perfect Potatoes

By Ellie Mae O’Hagen

These potatoes are a perfect side-dish to light, summery dishes like chicken, fish or
vegetables. They’re not as heavy as roasties, but more interesting and tasty than
boiled potatoes. I usually serve them with a nice leafy salad, drizzled with balsamic
vinegar.

Ingredients

• Baby new potatoes (I usually serve four per person)
• Lots of extra virgin olive oil
• A big handful of lemon thyme
• Lots of peeled whole cloves of garlic
Instructions
1. Preheat the oven to 200°C

2. Parboil the potatoes for about twenty minutes, until they are soft but still
keep their shape.

3. Drain the potatoes, add in the thyme and whole cloves of garlic, and toss
with a generous helping of olive oil.

4. Cover a big roasting tin in greaseproof paper and tip the potatoes, oil, garlic
and thyme into it.

5. Cover up the potatoes with another sheet of greaseproof paper, so they’re
wrapped up like a parcel (sometimes I find butcher’s string helps with this).

6. Put your potato parcel in the oven for 90 minutes, and open it half way
through to move the potatoes about so they all get a chance to be browned.

7. Remove from the oven, leave to cool for about 10 minutes, then serve!

Advertisements

About 101waystocookmushrooms

Here, Adam and Ali of http://www.brightgreenscotland.org write about the yummy stuff we're cooking. And eating. Mmmmm. (It won't all be mushrooms. The name is basically a lie).
This entry was posted in Uncategorized and tagged . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s