This dish goes down as a legend in our house. Not sure how I came up with it – messing about with ingredients probably – but once you’ve tasted these spuds, I guarantee you will cook them over and over again. They go with almost anything, but tonight they’re going with roast chicken and roast root veg.
Chances are, you’ll be heating the oven anyway for the chicken / lamb / pie etc but if not, heat it to 200 celsius. Then you’ll need:
Potatoes (waxy are the best) cut into 1 inch cubes
2 x tbsp plain flour
1 x tsp paprika
1 x tsp cayenne
7 x cloves garlic, crushed
1 tbsp dried oregano
4 x tbsp groundnut oil
Good pinch of sea salt
Put the potato cubs in a bowl then add the flour. Mix until potatoes thorough coated then add the rest of the ingredients, saving 1 tbsp of the oil, until the potatoes are thorough coated. They should have a red / orange sticky coating on them by now.
Pre-heat a shallow baking tray in the oven with the final 1 tbsp of oil. When really hot, add the potato mix and spread evenly.
Oven bake for about 40 minutes, turning the potatoes every 10 minutes or so. May take less time, or more time depending on how many potatoes you’re doing.
I promise you, this is proper comfort food.