1 kg potatoes, peeled and par-boiled
NOMU One for All Grinder
NOMU Sea Salt and Black Pepper
1/2 cup vegetable oil
1/2 cup NOMU Extra Virgin Olive Oil
Handful of sage, thyme or rosemary (optional)
A few heads of garlic (optional)
Balsamic Dressing:
1/2 cup good quality balsamic dressing
2 tbsp Dijon mustard
Juice of 1/2 lemon
1 tsp sugar
NOMU Sea Salt and Black Pepper
Preheat your oven to 200°C.
Mix together the dressing ingredients in a blender or shaker. Set aside.
Pour the oils in a smallish roasting tray and place in the oven to preheat. Parboil the potatoes in salted water. Drain in a colander, shaking
them around vigorously to give them “scruffy” edges. Season well with One for All, salt and lots of pepper. Toss again – the delicious
smell of freshly ground black pepper will hit you as it’s warmed by the hot potatoes.
Carefully remove the hot oil from the oven and place the potatoes and garlic heads in the roasting tray, turning them around so that they are covered in oil. Place back in the oven and roast for 40 – 45 minutes, turning 2 – 3 times during cooking. Half-way through the cooking time, add a handful of fresh sage, thyme or rosemary.
Once golden brown and crispy remove from the oven and pour off MOST of the oil. Dress the potatoes with the balsamic dressing and serve immediately
Tip: I used small organic heads of garlic and therefore left them whole, however if you have nice large cloves of garlic, you can break the head up.
1 kg potatoes, peeled and par-boiled
NOMU One for All Grinder
NOMU Sea Salt and Black Pepper
1/2 cup vegetable oil
1/2 cup NOMU Extra Virgin Olive Oil
Handful of sage, thyme or rosemary (optional)
A few heads of garlic (optional)
Balsamic Dressing:
1/2 cup good quality balsamic dressing
2 tbsp Dijon mustard
Juice of 1/2 lemon
1 tsp sugar
NOMU Sea Salt and Black Pepper
Preheat your oven to 200°C.
Mix together the dressing ingredients in a blender or shaker. Set aside.
Pour the oils in a smallish roasting tray and place in the oven to preheat. Parboil the potatoes in salted water. Drain in a colander, shaking
them around vigorously to give them “scruffy” edges. Season well with One for All, salt and lots of pepper. Toss again – the delicious
smell of freshly ground black pepper will hit you as it’s warmed by the hot potatoes.
Carefully remove the hot oil from the oven and place the potatoes and garlic heads in the roasting tray, turning them around so that they are covered in oil. Place back in the oven and roast for 40 – 45 minutes, turning 2 – 3 times during cooking. Half-way through the cooking time, add a handful of fresh sage, thyme or rosemary.
Once golden brown and crispy remove from the oven and pour off MOST of the oil. Dress the potatoes with the balsamic dressing and serve immediately
Tip: I used small organic heads of garlic and therefore left them whole, however if you have nice large cloves of garlic, you can break the head up.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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