The totally brilliant, unexpected way to get perfect roast potatoes
ByAnna Hartley,
© Thinkstock
Royally Roasted
If for some reason, even after following all of these steps your potatoes are still soggy, the culprit is probably excessive steam in the oven (from other vegetables).
To remedy the problem, remove all other dishes from the oven, turn on the grill and put the potatoes directly underneath, turning them periodically so they crisp all over.
Done!
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Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!