Tuesday, May 3, 2011

precious potatos

These are the fastest way I've found to make immitation roast potatoes that taste delish.  I call them immitation because the potatoes aren't roasted in the over in the traditional sense but are fried to get the right texture, look and most importantly taste.  This recipe came about just the other night when I needed something speedy (as always).   I has already microwaved the potatoes but they looked so sad so I popped them into the hot fry pan and the rest is a delicious history!

Great for toddlers too as they aren't super crispy so won't hurt little mouths.

5 potatoes microwaved in their jackets
2 (or more) cloves of garlic
2 table spoons of extra virgin olive oil
sea salt to taste

Heat the pan with the oil on a medium high heat in a non stick fry pan
Cut the cooked potatoes up roughly
Crush the garlic and pop into the pan along with the left over bit out of the crusher, add potatoes and salt
Stir around on med to high heat until brown, crisped up and yummy looking.
Serve with your main meal.
You're welcome!