Potatoes – use starchy, not waxy potatoes, as they absorb flavour better.
2. Braising liquid – Can use water + 2 stock cubes or 2 tsp powder instead, but liquid stock is tastier. Can use veg stock instead of chicken.
3. Garlic – it’s best to use a microplane to finely grate the garlic so it dissolves in the stock so you don’t end up with burnt little garlic bits at the end. This is a recipe improvement added in March 2021.
4. Salt – I know it sounds like a lot of salt but potatoes need it!
5. You can skip this step to transfer the potatoes to a separate tray but you’ll either have to make do with non-crispy-not-really-even-golden potatoes OR golden potatoes with burnt edges and tons of burnt garlic everywhere. You choose…
If you’re ok with less colour, you can leave them in the same pan and keep roasting for another 20 minutes, but don’t let them go too far such that the garlic burns.
I like to drizzle the residual garlic pan juices over the potatoes, rather than tossing them, just to preserve the crispy edges. You could in fact just use pan juices without reducing, up to you. This step is also optional.
6. Nutrition per serving, slightly over because you actually lose a lot of oil in the pan with the cooking method I use to make them extra crispy.
Nutritional Info:
Calories: 349cal | Carbohydrates: 32g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Sodium: 976mg | Potassium: 1079mg | Fiber: 6g | Vitamin C: 34mg | Calcium: 80mg | Iron: 8.1mg
