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How to cook potatoes - The Perfect Way to Roast Potatoes - Garlic Hedgehog Roasties

Updated on January 27, 2013

Why 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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Garlic Roasties with Honey, Mustard carrots, pie and salad
Garlic Roasties with Honey, Mustard carrots, pie and salad

Cook Time

Prep time: 30 min
Cook time: 45 min
Ready in: 1 hour 15 min
Yields: 4

Ingredients

  • 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

Instructions

  1. 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
  2. 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
  3. When the potatoes are just softening remove from heat drain and leave to cool for a few minutes in the pan.
  4. 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
  5. 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.
  6. 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
  7. 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.

Comments

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    • profile image

      WhydThatHappen 4 years ago

      Potatoes are the best! Except for baked potatoes, bleh. Good recipe that I will definitely try, boil AND bake the potatoes? Too exciting to miss.. I can look up the Celsius to Fareinheit conversion for the oven, but it might be beneficial to you to add the conversion in your hub. Great hub, voted up as useful and sharing.

    • daisydayz profile image
      Author

      Chantele Cross-Jones 4 years ago from Cardiff

      Oh thanks for the tip, might add that to all my hubs actually! Will have a look at them all tomorrow. I love potatoes when they are roasted, baked or mashed - not boiled! lol! Fussy people we must be! This is so simple, and the boiling before hand makes them cook better when they roast and by soft on inside, crisp on the outside!

    • clairewait profile image

      clairewait 4 years ago from North Carolina

      I'm curious to know if the boiling step is actually necessary here. If putting them in the oven for 45 minutes, wouldn't that cook them through?

    • T4an profile image

      T4an 4 years ago from Toronto, Ontario

      Great hub. I have never thought of dusting the potatoes with flour to make them crispy. I will try this tomorrow. Thank you for the tip!

    • vespawoolf profile image

      vespawoolf 4 years ago from Peru, South America

      Wow, I've never roasted potatoes this way and I think the flour or semolina would add a nice, crunchie touch. I love the name garlic roasties! Voted up and shared.

    • daisydayz profile image
      Author

      Chantele Cross-Jones 4 years ago from Cardiff

      They are a great accompaniment to meals, a bit different to a regular potato and the semolina is the secret to making them crispy. Thanks

    • daisydayz profile image
      Author

      Chantele Cross-Jones 4 years ago from Cardiff

      It definitely works! It's my great grandmothers trick and we have been doing it ever since, nice and crispy!

    • daisydayz profile image
      Author

      Chantele Cross-Jones 4 years ago from Cardiff

      We have found that the boiling keeps the inside fluffier when the outside crisps. Try it for yourself and see what you think.

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