Crispy Potatoes

, from Issue #56. August, 2015
Photography by Aaron McLean.
Crispy Potatoes

Serves: 4


800 grams Agria potatoes, peeled
olive oil
sea salt and freshly ground pepper

To serve
¾ cup mayonnaise 
2 cloves garlic, crushed


Preheat the oven to 200°C.

Cut the potatoes into chunks and boil in salted water until tender. Drain then tip back into the saucepan and put over a low heat to drive off excess moisture. 

Pour a thin layer of oil on a large baking tray and heat until hot. Add the potatoes and turn to coat. Season well and roast until crispy and golden, turning occasionally. 

To serve:Place the mayonnaise in a bowl and stir through the crushed garlic. Serve alongside the potatoes.

Menu: Serve with Pork Skewers with Mojo Picon.