Garlic butter crispy potatoes
The ultimate summer side dish for your protein of choice. Agria potatoes tossed with garlic butter, roasted to perfection and topped with a generous sprinkling of chives and sea salt. These garlic butter crispy potatoes will fit superbly on your table spread for family and friends.
Ingredients
Method
Ingredients
- 1.5 kg agria potatoes, cut into large chunks
- 60g Pams butter, melted
- 6 cloves garlic, minced
- ¼ cup chives, chopped
- Sea salt flakes
Method
- Preheat your oven to 210°C fan bake. Add the potatoes to a large pot of cold salted water. Bring to a boil and cook for 10 minutes or until just tender.
- Drain the potatoes well, return to the same pot and gently shake to rough up the edges.
- In a small bowl combine the butter and garlic. Pour over the potatoes, toss to combine, then transfer to a baking tray.
- Bake for 35-45 minutes or until the potatoes are crispy and golden brown.
- Garnish with chives and season with sea salt flakes before serving.
Top tip: A handful of parsley or thyme makes a great herbaceous addition to these potatoes when sprinkled over the top with the chives and sea salt flakes.