Rosemary roast potatoes, aioli
Ingredients
220g Roast potatoes
25g Aioli
MOP
- Put the prepped potatoes in the hot fryer and fry for 4-5 min until crispy and hot all the way through.
- Season with S&P while hot, then drain on jay cloth to remove excess oil.
- Place potatoes in a bowl and add aioli on the one side of the bowl.
Ingredients
5kg Agria potato, peeled and cut into roast potato pieces roughly 3cm x 3cm
Vegetable oil
1x Garlic bulb halved
2x Rosemary sprigs
MOP
- Steam the peeled and cut agria potato’s in a perforated tray for 20 minutes (the potato’s must not be cooked through and should only be lightly cooked on the outside)
- Remove the potato’s to a colander and toss vigorously causing the outside of the potato’s to fluff
- Heat your vegetable oil in a sauce pan ensuring you have enough to cover at least 1cm’s depth of the potato
- Place your potato’s in a gastro tray line with baking paper - when your oil reaches 200’c pour this over the potato’s ensuring the potato’s are in at least 1cm’s worth of oil
- Place the tray of potato’s with the oil into the rational at 220c and roast
- At the 10 minute mark open the oven and add the garlic and rosemary sprigs to the potato tray and cook for another 20 - 30 minutes.
- The potato’s should come out golden brown with darker crispier corners with the potato’s were fluffed.
Allergens: Mustard, Egg, Sulphites