Crispy Garlic Parmesan Potatoes
Directions
- 1Bake the potatoes at 200°C for 50 mins or until tender. Allow to cool completely and chill them in a fridge for at least 2 hours.
- 2Add garlic, ghee, thyme, rosemary and a pinch of salt to a pan and cook gently on low heat until garlic is tender.
- 3Strain the ghee and keep it to one side.
- 4Mash the garlic and mix through the mayonnaise.
- 5Heat the infused ghee in a frying pan and fry the chilled potato slices in batches until golden and crisp.
- 6Serve immediately with salt, Parmesan, parsley and garlic mayo.
Ingredients
- 5 Maris piper potatoes
- 15 garlic cloves
- 150 g ghee or clarified butter
- 2 thyme sprigs
- 2 rosemary sprigs
- 1 pinch salt
- 100 g mayonnaise
- 0 Parmesan
- 0 sea salt
- 0 chopped flat leaf parsley
Equipment
ovenbaking traywire rackpanstrainerknifefrying pantongs
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