Crispy Pub Potatoes

By Tasty · 45 min

Ingredients

Instructions

1. Cut the potatoes into 2-inch cubes, cover with cold water, swirl to remove excess starch, then drain well.
2. Put the potatoes and cold vegetable stock in a large pot and season with salt. Bring to a boil, reduce the heat and simmer gently for 12-15 minutes, until a paring knife slides into the centre with little resistance.
3. Drain the potatoes in a colander, shake vigorously to roughen the edges, and leave to cool for 20 minutes.
4. Preheat the oven to 400°F (200°C).
5. Heat the oil, thyme, rosemary, garlic and a few grinds of black pepper in a small saucepan over medium heat, stirring and shaking constantly, for about 3 minutes, until the garlic just turns golden. Strain through a fine-mesh sieve into a large bowl, keeping the garlic-herb mix and the infused oil separate.
6. Spread the cooled potatoes on a large rimmed baking sheet and drizzle with the infused oil. Roast undisturbed for 20 minutes, then turn them. Keep roasting, turning every 15 minutes, for a total of 1 hour, until crispy and evenly browned on all sides.
7. Put the potatoes in a large bowl, add the reserved garlic-herb mixture and parmesan, and toss to coat. Season with salt and serve immediately.

Summarized from Tasty's video. Watch it for the details.

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