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Matthew’s Fat Chips

If you are in a hurry but desperately want chips, wedges or traditional roast potatoes this is definitely the way to go.  The use of a microwave to start not only saves time, it leaves the potato with a lovely fluffy dry interior.  You also save time by not peeling the potatoes and are able to retain the skin (where a lot of the nutrients are).

Matthew loves putting some white vinegar on them just before they are ready to come out, adds a nice kick but of course optional!

Note: Crispy roast potatoes are best achieved with the floury variety (such as Russet Burbank, Red Delight, Dutch Creams and King Edwards).

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Ingredients (serves 4)

4 x large floury variety potatoes (unpeeled)

4 x whole garlic cloves (unpeeled)

Cockatoo Grove Premium 4 Blend or Cockatoo Grove Organic Olive Oil

Salt flakes

White vinegar (optional)

Instructions

  1. Preheat oven to 200 degrees (fan) or 220 (conventional).
  2. Place unpeeled potatoes on a plate and put in microwave uncovered for approximately 9 minutes on high.  The amount of time it takes to cook them to the point you want will depend on your potato size and microwave wattage.  You want to be able to gently squeeze them and have them feel slightly soft.
  3. Cut the potatoes into the desired shape. Matthew prefers the fat chip/wedge shape but you can cut them into the traditional roast potato shape if desired.
  4. Transfer potatoes into baking dish along with the garlic cloves (and rosemary if using) then drizzle with Cockatoo Grove Premium or Cockatoo Grove Organic olive oil.  Sprinkle with salt flakes and place into the oven.
  5. Cook for approximately 20 minutes or until golden brown.  During the cooking process check and turn to achieve even cooking. Just before they are ready add a splash of vinegar (if using) and return them to oven.  Once ready, transfer to serving dish.

 

Note: Rosemary is a great addition to roast potatoes. It’s always a good idea to blanch them in hot water prior to roasting. This prevents the rosemary from burning during roasting.  The roasted garlic cloves are lovely squeezed directly onto meat you may be serving with your potatoes (such as BBQ steak) or are a handy addition to gravy (when making from roast meat juices add the garlic cloves and squeeze them before pouring gravy through a strainer to serve).

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