Enough for 4 - 5 people.
Ingredients
1 kg Potatoes - the smaller the better for this dish.
1 tbsp Butter
EV Olive Oil
Rosemary
Thyme (optional)
1 crushed Garlic clove
Salt
Method
Preheat your oven to 250°c.
Add your unpeeled potatoes into a pot and cover them with water, put in the butter and some salt - this will help flavour your potatoes from the inside.
Allow them to boil till they are fully cooked and you can easily poke a knife through them. Mine took about 20 minutes.
Drain them and place them on a lined baking tray, press down on each potato to flatten them a bit. You don't want a crepe, just press down enough to allow the skins and potatoes to break and the flesh to be exposed, but they still hold their shape.
Drizzle them with some oil (or butter) and sprinkle over the herbs and garlic. Season them with salt and put them in the oven,
Because they're already cooked we're just wanting to crisp them up in the oven, this will take about 15-20 minutes but you can take them as far as you like.
If you're short on time you can even skip the oven and cook them in an oiled non stick pan on the stove. You still want to add all the flavourings, just keep the garlic whole so it flavours the oil but wont burn.
These are perfect as a side or you can use them as the base for a loaded potato - YUM!
Enjoy!
My Tip: Use spudlite potatoes for a LC version.
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