Herbed Garlic and Seaweed Potato Chunks
By Amanda Wong Tasmanian Wakame Seaweed Flakes, Bush Tucker, Rainbow Seaweed Flakes, Rainbow Seaweed Salt
January 4, 2021
Potatoes are one of the most versatile ingredients to have in the kitchen. Generally, potatoes can be categorized into one of the two categories: Waxy or starchy.
To get potatoes that are creamy on the inside and crispy on the outside when roasted, we recommend using all-purpose potatoes or potatoes with medium starch content. The varieties available in Australia are Desiree, Dutch Cream and Sebago.
Make this delicious potato dish to go with your roast chicken or grilled steak!
Products used in this recipe - Rainbow Seaweed Flakes, Rainbow Seaweed Salt
- Prep: 10 mins
- Cook: 40 mins
- Yields: Serves 3
1Preheat oven to 200°C.
2Fill a large pot with water and bring to a boil.
3Dice potatoes into large cubes and mince garlic.
4Add potatoes and salt into the pot and bring it to a boil again.
5Once it’s boiling, reduce the heat and let it simmer for about 8-10 minutes.
6While the potatoes are simmering, prepare the garlic herb oil.
7Combine garlic, thyme, rosemary and black pepper in a small pot.
8Cook the garlic herb oil mixture over medium heat. Keep stirring until the garlic is slightly golden brown. Then, remove from heat and set aside.
9Use a fork to pierce through the potatoes to test if it is partially cooked. There should only be a slight resistance when pierced through.
10Drain the water out of the pot and put the potatoes aside for 1-2 minutes to allow the remaining moisture to evaporate.
11Line baking tray with parchment paper.
12Mix the potatoes, garlic herb oil, seaweed salt and seaweed flakes together then transfer to the baking tray.
13Roast at 200°C for 30-35 minutes or until golden brown.
14Serve with sour cream on the side.
Categories - Snack, Side dish