Sides & Nibbles
Roasted Garlic Butter Dubliner Potatoes
Ingredients
- 1kg baby potatoes, halved or quartered
- 6 cloves of garlic, crushed
- 1 tbsp dried italian herb mix
- Salt to taste
- 90g Kerrygold Original Irish Butter, melted
- 60g Kerrygold Dubliner Cheese, finely grated
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh chives, finely chopped (optional)
Directions
Recipe by: Vanessa Vermaak (@my_homemade_kitchen_za)
1. Preheat the oven to 200°C.
2. Halve or quarter your cleaned and dried baby potatoes (depending on their size) and add to a large mixing bowl.*
3. Add the dried herbs, crushed garlic and a sprinkling/grinding of salt (not too much as the butter is salted).
4. Melt the butter and pour over the potatoes, then mix.
5. Grate over the Dubliner cheese (as fine a grate as possible) then mix to ensure the potatoes are evenly coated with butter, herbs and cheese.
6. Spread into an even single layer onto a metal baking pan/sheet and roast for 30 minutes. After 30 minutes, give the potatoes a gentle stir to ensure they don't stick and roast for a further 30 minutes or until the potatoes are soft and golden.
7. Remove with a slotted spoon and place into a serving dish. Add the fresh parsley and chives, stir through and serve.
*Note: For a slightly quicker version, feel free to par-boil the potatoes in salted water for around 8 - 10 minutes after chopping, then drain and continue with the steps above. This will reduce the roasting time to around 30 minutes. I prefer the method above as it's fewer steps/hands-on time even though the roasting time is longer.
1. Preheat the oven to 200°C.
2. Halve or quarter your cleaned and dried baby potatoes (depending on their size) and add to a large mixing bowl.*
3. Add the dried herbs, crushed garlic and a sprinkling/grinding of salt (not too much as the butter is salted).
4. Melt the butter and pour over the potatoes, then mix.
5. Grate over the Dubliner cheese (as fine a grate as possible) then mix to ensure the potatoes are evenly coated with butter, herbs and cheese.
6. Spread into an even single layer onto a metal baking pan/sheet and roast for 30 minutes. After 30 minutes, give the potatoes a gentle stir to ensure they don't stick and roast for a further 30 minutes or until the potatoes are soft and golden.
7. Remove with a slotted spoon and place into a serving dish. Add the fresh parsley and chives, stir through and serve.
*Note: For a slightly quicker version, feel free to par-boil the potatoes in salted water for around 8 - 10 minutes after chopping, then drain and continue with the steps above. This will reduce the roasting time to around 30 minutes. I prefer the method above as it's fewer steps/hands-on time even though the roasting time is longer.
