Spiced oven baked crispy potatoes

"This quick and easy dish was inspired by my love of crispy potatoes. It's a dish that is filling and wholesome. It can be served with a glass of red wine (I would recommend a pinot noir). It's a great wintery recipe."

Spiced oven baked crispy potatoes Credit: Adam Liaw

• serves

  4

• prep

  10 minutes

• cook

  50 minutes

• difficulty

  Easy

Ingredients

• 100 g salted butter
• 2 garlic cloves, finely chopped
• 8 white potatoes, cut into 3 cm dice
• 1 large pinch ground allspice
• sea salt, to taste
• ¼ cup parsley leaves, roughly chopped
• beetroot hummus dip, to serve
• sourdough bread, optional, to serve

Instructions

1. Preheat the oven to 220˚C. Line a baking tray with baking paper.
2. Place the butter in a small saucepan over medium heat until melted. Add the garlic and stir until fragrant.
3. Spread the chopped potatoes over the lined tray, pour over the melted butter, then season with salt and a good pinch of allspice and toss to coat. Roast for about 40 minutes or until golden and tender.
4. After the potatoes are cooked, pop them into an air fryer and cook until crispy. If you don't have an air fryer, just roast the potatoes for a little longer.
5. Transfer the roast potatoes to a serving plate, scatter with parsley and serve with beetroot hummus and sourdough on the side.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.