THE PEPPER-CHARRED SPUDS

(Our Play on Italian Roasted Potatoes with Rosemary)

THE PEPPER-CHARRED SPUDS

Ingredients: 500g Potatoes (cubed), 2 tsp Dried Rosemary, 1 tsp Black pepper, 1 tsp Salt, 3 tbsp Olive oil, 2 cloves Garlic (crushed)...

Ingredients

  • 500g Potatoes (cubed)
  • 2 tsp Dried Rosemary
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 3 tbsp Olive oil
  • 2 cloves Garlic (crushed)

Cooking Method

  1. The Par-Boil Boil potatoes for 5 minutes until the edges are fluffy; drain and shake to roughen.
  2. The Bloom Toss with oil, garlic, and spices; add a 15ml splash of water to ensure the rosemary sticks to the starch.
  3. The Scorch Roast at 220°C for 25 minutes until the skins are blackened and charred.
  4. The Final Flourish Dust with fresh sea salt and raw rosemary sprigs.

Cuisine: Italian

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