Justine Schofield's Extra Virgin Olive Oil Fried Potatoes

Justine Schofield's Extra Virgin Olive Oil Fried Potatoes

Prep
5
Cooking time
30
Serves
4

Method

  1. Heat oil in a wok over a medium-high heat until it reaches 180C. Wash the potatoes and pat them dry with a clean tea towel. In batches cook the potatoes for 12-15 minutes in the Extra Virgin Olive Oil, using a slotted spoon to toss every 3-4 minutes so they cook evenly.
  2. Once the potatoes are tender in the centre and golden on the outside, remove from the oil with a slotted spoon and drain on a wire rack. Carefully add the garlic, thyme and rosemary to the oil to flash fry then place it in a bowl with the fried potatoes and salt, and mix until all of the potatoes are coated in the herb salt.

Ingredients Chevron Icon

1 kg Desiree potatoes, peeled and cut into wedges

750ml Cobram Estate Classic Extra Virgin Olive Oil

2 cloves of garlic, finely chopped

1 sprig rosemary, finely chopped

2 sprigs of thyme, finely chopped

Salt

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