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Before you jump to Roasted Olive Oil Potatoes recipe, you may want to read this short interesting healthy tips about Treats that give You Power.
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We hope you got insight from reading it, now let’s go back to roasted olive oil potatoes recipe. To cook roasted olive oil potatoes you need 6 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Roasted Olive Oil Potatoes:
- Get water
- Get 4 medium potatoes, peeled and cut into 4 pieces lengthways
- Get 150 ml olive oil, extra virgin
- Provide sea salt
- Prepare cracked black pepper
- Take paprika (optional)
Instructions to make Roasted Olive Oil Potatoes:
- Preheat oven to 200 c.
- In a medium saucepan, add the potatoes, a pinch of salt and enough water to cover the potatoes. Bring to the boil and then cook for 10-12 minutes on a medium heat.
- In an ovenproof tray add the olive oil and place in the oven to heat through.
- Drain the potatoes well for five minutes.
- Carefully transfer the potatoes to the pre-heated tray and sprinkle with the rest of the powdered ingredients. Gently stir and spoon the hot oil over the potatoes.
- Transfer to the oven and cook for 30-60 minutes. Note: you may need to add more olive oil during cooking. The potatoes may only take 30 minutes to cook so after the 30 minute mark keep checking on them every 10 minutes or so.
- Baste with the olive oil occasionally. Ensure that the potatoes are not sticking to the bottom of the tray.
Roasted garlic and fruity olive oil give these dairy-free vegan mashed potatoes their great flavor and texture, so there is no need for butter or cream. I use potatoes, olive oil, potato cooking water or broth, salt, and pepper. Sometimes I add finely chopped scallions, sometimes parsley or chives. Our mini roast potatoes come with rosemary for a great Sunday roast or Christmas dinner side dish. Roast potatoes are always a crowd pleaser, and these little olive oil roasties sprinkled with rosemary are a guaranteed way to get crisp, moreish potatoes ready in an hour.
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