Crispy oven potatoes

Hot Appetizers Vegetarian

Servings

Preperation

10 minutes

Cooking

1 hour and 30 minutes

Waiting

10 minutes

1 kg potatoes 40 ml Alphamega olive oil (3 tbsp) 1 tbsp butter (Our Mountain, unsalted Corfu-style butter) 1 clove garlic 2 sprigs rosemary 2 sprigs thyme salt pepper

Peel and cut the potatoes into cubes and boil them in a pot starting from cold water. Boil them for 20–25 minutes until they soften and slightly “break”.

Preheat the oven to 190°C with fan. In a medium baking tray add the olive oil and butter. Add the potatoes we have already boiled, after first draining them well so the excess water is removed.

Bake for 1 hour, turning halfway through, until deeply golden and crispy.

In the last 10 minutes of baking, add salt, pepper, rosemary, thyme and crushed garlic. Continue baking for another 10 minutes and serve.

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