potatoes roasted in garlic, butter & olive oil

First, to further the crazed cause, I’m tweeting tasty tidbits to compliment all creations coming from the crazed kitchen – so check out spuds served up several ways and come back and roast ’em like Dean Martin used to – and if that’s not enough, check below for perpetual potato possibilities!

potatoes/roasting

So on that note, if there was ever a recipe that answers the familiar question heard round the world – “why is this so darn good?” The answer is found here, in these scrumptious spuds – less is more, simple, simple, simple and butter – don’t forget the butter. The more we mess with a dish, the more complicated it becomes, the busier the flavours, not to mention them coming together unsuccessfully (like ex-wives at a birthday party), the more likely we are to end up with something not worth repeating – like that birthday party.

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So in the name of simplicity and repetition, I now nominate these buttery roasted garlic potatoes as the 2012 centrefold for KISS (and, (this time), I’m not talking about the band). And come to think of it, the band did have a song that they’d surely belt out after wrapping their lips around these sensational spuds!

click here to jump down to the potatoes roasted in garlic, butter & olive oil recipe

potatoes/baby boiling

1. Put your rinsed, whole potatoes in salted water. If you don’t have these, cut large ones into a similar size.

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2. Bring to the boil.

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3. Cover, turn down the heat and simmer.

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4. This should take 8-10 minutes. You don’t want to cook them completely ’cause they’re headed for the oven.

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5. Meanwhile, separate the garlic cloves and toss them in a baking pan.

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6. Drizzle with olive oil.

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7. Add a whack of butter.

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8. Drain the potatoes.

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9. Add them to the pan with the garlic.

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10. Stir around to coat the potatoes.

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11. Keep stirring around until the butter is melted and the potatoes are completely coated.

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12. Give ’em a good crack of black pepper and salt and place them in a hot oven for 20-30 minutes until they’re golden brown.

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13. Yum! And don’t worry about the paper skins on the garlic – they slip right off.

potatoes roasted in garlic, butter & olive oil feature

14. And a little heads up – make as many as your pan will hold ’cause they’ll be gone, and if you’re lucky enough to have leftovers – then you’ll be really cookin’ roasted potato anything!

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