Crispy Potatoes

INGREDIENTS

850 g small potatoes, halved
1 head of garlic, top trimmed horizontally
2 tbsp rice bran oil

Method

PREHEAT THE OVEN TO 200’C.

BOIL THE POTATOES AND GARLIC HEAD IN HEAVILY SALTED WATER FOR 15 MINUTES, OR UNTIL JUST TENDER.

DRAIN AND SET THE GARLIC ASIDE.

TIP THE SPUDS BACK IN THE PAN AND TOSS WITH THE RICE BRAN OIL.

PUT THE LID ON AND GIVE THEM A HARD SHAKE TO ROUGH UP THE EDGES.

SPREAD OUT THE POTATOES ON A NON-STICK BAKING TRAY.

LIGHTLY OIL THE GARLIC HEAD AND SIT IT IN THE MIDDLE, THEN SEASON EVERYTHING WITH SALT AND PEPPER.

ROAST FOR 40 MINUTES OR SO UNTIL GOLDEN AND GRISP.