Patatas crujientes asadas con caldo de verduras

Ingredientes

• 4 Large Potatoes
• 1 Tbsp Salt
• 1 Tsp Bicarbonate of Soda
• 1 Medium Red Onion (thinly chopped)
• Mixed Herbs
• Olive Oil
• Dried Rosemary
• Butter
• 1 OXO Veggie Stock
• Garlic Salt

Preparación

1. 1

   --- Method ---

2. 2

   Peel and chop your potatoes as bite size chunks. Boil cold water on medium heat adding your potato chunks with the salt and bicarbonate of soda. Cool until potatoes parboiled - where you can pierce a knife through a piece

3. 3

   In the meantime add oil, garlic salt, mixed herbs and one veggie stock cube. Give it a gentle mix breaking down the stick cube

4. 4

   Heat some butter on a baking tray and in the meantime remove the water from the potatoes using a colander. Give it a good shake to give the potatoes a rough edge for crispiness

5. 5

   Once the butter is heated add your potatoes, onions, stock oil mixture. Ensure to give it a mix until well incorporated

6. 6

   Roast in the oven at 210C for 45 minutes, giving a mix halfway