The kind that people will be raving about for years to come. Be careful though because they may start asking you to make them for every occasion. Served best with big glug of gravy of course.
Serves 4 (double it if you’re unsure, you can never have enough).
1kg Agria potatoes
1/4 cup rice bran or vegetable oil
100g butter, cubed
Garlic bulb, cut in half horizontally
1 brown onion
2 Tbsp flour
1 Tbsp onion powder
2 tsp garlic powder or granules (not garlic salt)
1 tsp Italian herbs or fresh thyme
Lots of cracked black pepper
1 1/2 cups water
2-3 tsp soy sauce
Preheat the oven to 230°C.
Chop potatoes into halves or thirds if they’re giant. Place in a pot, cover with water and add a teaspoon of salt. Place on high heat and boil until tender.
Once the potatoes come to a boil, place the oil and butter in your roasting dish (preferably a metal one to conduct the heat better) and place it in the oven to preheat for 10-15 minutes.
Once the potatoes have cooked, remove from heat and drain. Then return them to the pot and shake the pot around so the potatoes get roughed up. This will create lots of surface texture for them to become deliciously crispy.
Carefully remove the hot tray from the oven. Use a spoon to verrrrrry carefully transfer to potatoes into the pan, tossing them in the oil. Add the garlic bulb to the pan as well.
Roast inthe oven for 45 minutes, toss then add the rosemary to the pan and cook another 30-45 minutes until extremely golden and crisp. Sprinkle with salt as soon as they come out of the oven.
To make the gravy, thinly slice onion. Add a glug of oil to a saucepan and sauté onions on medium heat for about 5 minutes, until soft and translucent. Add butter to the pan and cook a further 3 minutes until bubbly.
Stir in the flour and spices and cook for about 3 minutes until golden and paste-like. Very slowly whisk in the water until it all combines smoothly. Then taste for seasoning and add soy sauce for the classic gravy colour. Taste again, if you used unsalted butter you may want a bit if salt here, and I can never get enough black pepper!
Enjoy the best vegetable earth has to offer 😋