Products used in this recipe - Rainbow Seaweed Flakes, Rainbow Seaweed Salt
Serves 3
Ingredients
3 potatoes
2 tsp Rainbow Seaweed Salt
2 tsp Rainbow Seaweed Flakes
1 tsp salt
5 cloves of garlic
3 springs of rosemary
3 springs of thyme
4 tbsp olive oil
Sprinkle of black pepper
Steps
- Preheat oven to 200°C.
- Fill a large pot with water and bring to a boil.
- Dice potatoes into large cubes and mince garlic.
- Add potatoes and salt into the pot and bring it to a boil again.
- Once it’s boiling, reduce the heat and let it simmer for about 8-10 minutes.
- While the potatoes are simmering, prepare the garlic herb oil.
- Combine garlic, thyme, rosemary and black pepper in a small pot.
- Cook the garlic herb oil mixture over medium heat. Keep stirring until the garlic is slightly golden brown. Then, remove from heat and set aside.
- Use a fork to pierce through the potatoes to test if it is partially cooked. There should only be a slight resistance when pierced through.
- Drain the water out of the pot and put the potatoes aside for 1-2 minutes to allow the remaining moisture to evaporate.
- Line baking tray with parchment paper.
- Mix the potatoes, garlic herb oil, seaweed salt and seaweed flakes together then transfer to the baking tray.
- Roast at 200°C for 30-35 minutes or until golden brown.
- Serve with sour cream on the side.