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Crispy Double-Roasted Potatoes with Savory Onions and Fresh Herbs

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Ingredients

Adjust Servings:
4 - 6 floury potatoes
2 onions, thinly sliced
1 tablespoon fresh rosemary, finely chopped
1 tablespoon fresh thyme
1/4 teaspoon dried chili pepper flakes
3 garlic cloves, finely chopped
1/2 cup extra virgin olive oil
40 g unsalted butter, chopped

Nutritional information

337.1
Calories
316 g
Calories From Fat
35.2 g
Total Fat
8.9 g
Saturated Fat
21.5 mg
Cholesterol
4.4 mg
Sodium
6.2 g
Carbs
1.1 g
Dietary Fiber
2.4 g
Sugars
0.9 g
Protein
63g
Serving Size

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Crispy Double-Roasted Potatoes with Savory Onions and Fresh Herbs

Features:
    Cuisine:

    Delicious way to dress up potatoes - I served this with sauerkraut and pork chops, rather than my usual boiled potatoes. I loved being able to use the fresh herbs from the garden. used just two potatoes and reduced the oil/butter. used ghee instead of solid butter.

    • 110 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Twice-Roasted Potatoes With Onion, Herbs and Chilli, These potatoes are torn into chunks and become wonderfully crisp on the outside and stay fluffy on the inside DELICIOUS! Vary the herbs to suit your own tastes Great with salads and roasted meats!!, Delicious way to dress up potatoes – I served this with sauerkraut and pork chops, rather than my usual boiled potatoes I loved being able to use the fresh herbs from the garden used just two potatoes and reduced the oil/butter used ghee instead of solid butter


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    Steps

    1
    Done

    Preheat the Oven to 200 Degrees C.prick the Potatoes All Over With a Fork and Place on a Baking Tray and Roast For 1 Hour Until Cooked.

    2
    Done

    When They Are Cool Enough to Handle,Tear the Potatoes Into 3 Cm Chunks.return the Chunks to the Baking Tray and Scatter With the Onion,Herbs Chilli Flakes and Garlic.

    3
    Done

    Drizzle With the Oil and Toss Well to Combine.dot With the Pieces of Butter and Season With Plenty of Sea Salt and Ground Black Pepper.

    4
    Done

    Roast on the Top Shelf For 15-20 Mins,Turning Regularly,Until Crisp and Golden.

    Avatar Of Clara Bailey

    Clara Bailey

    Culinary historian exploring recipes and techniques from ancient civilizations.

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