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How to cook potatoes - The Perfect Way to Roast Potatoes - Garlic Hedgehog Roasties
This is how my mum makes them! Nice and crispy roast potatoes was about the only way I would eat a potatoes as a child and even now I would chose a proper crispy roastie over a chip any day!
My dad made garlic hedgehog roast potatoes which is the same as this recipe but you cut checks into the back of the potatoes so they come out looking like little spiky hedgehogs - sadly I don't have any pictures of these, but they would be a fun thing for kids to eat (I'll update if I cook them myself)
These are great with any number of meals - they are just a nicer, crispier way to do traditional roast potatoes and the garlic adds that little extra punch of flavour. Plus I find using last garlic a lot easier but garlic cloves work just as well.
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- Around 10 - 12 potatoes (enough for 4 people) Potatoes, peeled and sliced in half or quarters
- Olive oil
- 4 cloves (or 2tsp lazy) Garlic
- semolina or plain flour
- Chopped your potatoes into decent chunks and put them in to boil for 10-15 or until just starting to soften - you don't want them to be so soft they crumble
- While they are boiling get your roasting tin or casserole dish and fill a good cm of the base with oil, add the garlic (4 crushed cloves or 2tsp lazy garlic) and stir to mix. Place in the oven at 170 C to heat
- When the potatoes are just softening remove from heat drain and leave to cool for a few minutes in the pan.
- Once they have cooled a little add some semolina (or plain flour will work too) to the pan an shake well until the potatoes are nicely coated
- Carefully remove roasting tin from oven and set on a heat proof surface. The oil will be very hot by this point! Gentle add the potatoes to the oil using a slotted (or similar) spoon, turn them over in the oil to coat them.
- Once they are all in the roasting tin return to the oven to cook for around 35-45. Check and turn them once or twice during the time
- Once nice and crispy remove from oven and serve (with a slotted spoon to drain any extra oil) with your sunday lunch or other meal.