Ingredients



Crispy Potatoes
- Roughly 1kg of small potatoes
- Olive oil
- Sea salt
- Black pepper
Crispy Potatoes with Garlic Oil, Feta & Oregano
- Roughly 1kg of small potatoes
- Olive oil
- Garlic
- Greek feta
- Fresh oregano leaves
- Sea salt
- Black pepper
Method
Crispy Potatoes
- Preheat oven to 200C/390F.
- Steam the potatoes in a steam oven or stovetop steamer for 20 minutes -OR- boil the potatoes in a pot of cold water with 2-3 tbs of salt, bring to the boil, and simmer for 20 minutes, then drain and set aside.
- Place the steamed/boiled potatoes onto a paper-lined baking tray.
- Place a slightly smaller baking tray over the potatoes and press down firmly to squash the potatoes.
- Using your hands, squash them a little more to ensure they are rough and ragged around the edges - the more ragged the crispier they will be.
- Drizzle generously with olive oil, sprinkle with salt, and black pepper.
- Bake at 200C/390F for 60 to 90 minutes depending on your oven.
- Remove from the oven, sprinkle with extra sea salt flakes and serve.
Crispy Potatoes with Garlic Oil, Feta & Oregano
- Preheat oven to 200C/390F.
- Steam the potatoes in a steam oven or stovetop steamer for 20 minutes -OR- boil the potatoes in a pot of cold water with 2-3 tbs of salt, bring to the boil, and simmer for 20 minutes, then drain and set aside.
- Place the steamed/boiled potatoes onto a paper-lined baking tray.
- Place a slightly smaller baking tray over the potatoes and press down firmly to squash the potatoes.
- Using your hands, squash them a little more to ensure they are rough and ragged around the edges - the more ragged the crispier they will be.
- Grate 1-2 large cloves of garlic into roughly 3 tbs olive oil, then stir to combine.
- Drizzle the potatoes with the garlic oil, sprinkle with salt, and black pepper.
- Cut a bulb of garlic in half and place both halves next to the potatoes on the tray.
- Bake at 200C/390F for 60 to 90 minutes depending on your oven.
- Remove from the oven and place the potatoes and roasted garlic onto a serving plate.
- Crumble over the feta, sprinkle fresh oregano leaves, sea salt flakes, black pepper and serve.