Ingredients
Units
Scale
- 1.4 kg potatoes (peeled and chopped)
- 3-4 tbsp red wine vinegar
- 5-6 garlic cloves
- 1-2 garlic bulb's
- 7-8 springs of thyme
- 1/3 cup olive oil
- 1 tbsp salt (plus more)
- black pepper
Instructions
- Wash, peel and chop your potatoes. I like to keep my knife at an angle when chopping the potaotes, to create more surface which creates cripsier potatoes.
- Add your chopped potatoes into a pot filled with cold water.
- Preheat your oven to 230C/ 210C fan
- Stir in 1 tbsp salt and bring the water to a boil. Once water starts to boil, boil for 5-7 minutes.
- While your potatoes boiling, in another pot combine your olive oil, red wine vinegar, 5-6 garlic cloves and thyme. Cook on low for around 6-7 minutes.
- Once your potatoes are done boiling, drain with a colander. Shake your colander a couple of times to fluff up the edges of your potatoes.
- Transfer your potatoes to a baking tray, season with a little more salt and black pepper and then pour your olive oil mixture (discarding the garlic cloves).
- Mix to get all your potatoes coated, then flip your potatoes facing down on the side with the flattest surface.(You can use 2 baking tray's if they don't all fit in an even layer)
- Cut the tops of 1-2 garlic bulbs and place face down in your baking tray.
- Bake for 30-45 minutes or until golden and crispy. Flipping halfway.
- Enjoy warm.
Nutrition
- Calories: 221