Confit Garlic EVOO Roast Potatoes

Confit garlic

1. Add the garlic and thyme to a saucepan and cover with the olive oil
2. Add about 1 tbsp water and set over a medium heat
3. When it starts bubbling, turn right down to a very low heat and leave for around 60 minutes - checking occasionally to make sure its not too hot
4. After an hour the garlic should be a light golden brown

Make rosemary salt

1. Add the rosemary and flakey salt to a pestle and mortar and grind until a fine powder
2. Alternatively, very finely chop the rosemary leaves and combine with a generous pinch of salt

Parboil potatoes

1. Add the potatoes to a large pot
2. Cover with the vegetable stock and a generous pinch of salt
3. Place over a high heat until boiling, reduce to a simmer and good for around 10 minutes until you can see a few millimetres of cooked potato around the outside
4. Drain and steam dry for a few mins
5. Add back to the pot and shake enough to ruffle the potatoes’ edges but not so much they break apart

Roast potatoes

1. Preheat the oven to 210ºC
2. Add 150ml of the garlic oil to a large baking dish and add it to the oven for 5-10 minutes to get hot
3. Remove from the oven then carefully add the potatoes to the dish with the hot oil
4. Season with the chopped rosemary, salt and pepper
5. Place back in the oven for 45-60 minutes until deep golden, turning after 30 minutes to ensure they crisp all over
6. Roast potatoes, and potatoes in general keep their heat really well so these can come out of the oven a good 20 minutes prior to serving and held in a warm spot to give you more oven space