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.

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