Why am I sharing this delish recipe with you?
I needed an on-the-fly gluten free and dairy-free lunch option for a Medicine Drum Workshop I was running at my home Studio in South Guildford recently, so I put my five years of commercial cookery skills from almost fifteen years ago into action to nourish my busy participants.
I had two nearly out-of-date bags of ruby lou potatoes, and I knew exactly what to do!
They were crispy on the outside, fluffy on the inside, and full of flavour!
Enjoy!
Ingredients
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Potatoes - I used 2kg of ruby lou but any amount of any type will do
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Table salt
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Olive oil - about two tablespoons, or enough to coat your par-boiled potatoes
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Dried herbs - I always use an Italian Herb mix, but any mix will work
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Potato sprinkle - this is a delicious blend of spices by G-Fresh. Other seasoning blends like all-purpose or Moroccan will also work.
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Sea salt - ground
Method
- peel, wash, and quarter your potatoes then add them to a large pot and cover with water
- add a generous amount of table salt, about three tablespoons
- bring to the boild and simmer for about ten minutes or until they are slightly cooked, not fully cooked
- drain the potatoes then add them back to the pot
- drizzle generously with olive oil, add herbs, seasoning, sea salt and gently swish them around without crushing them
- place them on a lined oven tray with room to breathe (not touching each other, if poss) and bake at 180 degrees celsius for 50 minutes
- serve with aioli, sweet chilli, or whatever sauce takes your fancy!
