Garlic Confit Crispy Roasted Potatoes
Say hello to your new favourite potato recipe.They are golden, crispy, doused in garlic confit olive oil and finished off with cheese, rosemary and salt. This is truly potato heaven!
Servings: 4
Ingredients
Garlic confit
- 6 heads garlic
- 3 cups olive oil extra virgin
- 3 sprigs rosemary
Roasted potatoes
- 5 large King Edward or Yukon Gold potatoes diced into large chunnks
- 1/2 cup cooking salt
- 1/2 cup garlic confit olive oil
- flakey sea salt
- 12 - 20 garlic confit cloves
- 1 tbsp rosemary leaves
- 50 g pecorino romano grated
Instructions
Garlic Confit
- Preheat the oven to 120 degrees Celsius.
- Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
- Place the garlic cloves and thyme into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour.
- Allow to cool and store the remaining garlic confit in an airtight container or jar for up to several weeks in the fridge.
Roasted potatoes
- Preheat the oven to 220 degrees celsius.
- Place the diced potatoes and cooking salt into a large pot and fully submerge with cold water. Bring to the boil. Once the water is boiling, set the timer for 15 minutes or until you can easily poke a skewer or knife through the potatoes.
- Drain the potatoes into a colander. Using a spoon, rough them up to create more surface area. Place a towel over the colander and leave to steam dry for 10 - 20 minutes.
- In a deep roasting pan, add the garlic confit olive oil. Place into the oven for 5 minutes or until the oil is hot. Carefully throw the potatoes into the hot oil, sprinkle with flakey sea salt and place back into the oven for 25 - 35 minutes or until golden and crispy. Toss or turn the potatoes over several times while they are cooking.
- Allow the potatoes to slightly cool and smear garlic confit cloves onto the top of the cooked potato. You can do this with as many or as little as the potatoes as you like. Sprinkle with rosemary, flakey sea salt and pecorino romano and toss around in the pan until the seasoning and garlic confit has been well combined. Serve immediately.
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