These unbelievable baby potatoes are vacuum infused with fresh Italian herbs and garlic, then roasted to cheesy perfection.
500g Baby potatoes
10ml Fresh origano
10ml Fresh rosemary
10ml Fresh thyme
30ml Fresh basil
30ml Fresh parsely
3 Cloves fresh garlic
30ml Olive oil
250ml Fine shredded Parmesan cheese
Salt and cracked black pepper to season
Step 1: Step 1
Roughly chop 2 teaspoons each of fresh oregano, thyme and rosemary and 2 tablespoons each of basil and parsley.
Step 2: Step 2
Top and tail the garlic and smash these flat with your blade to remove the skins. Roughly chop the garlic.
Step 3: Step 3
Slice the baby potatoes in half length-ways.
Step 4: Step 4
Measure out 30g of butter and 30ml of olive oil.
Step 5: Step 5
Transfer the baby potatoes to a vacuum bag. Pour in the chopped herbs and garlic. Follow this with the oil and butter.
Step 6: Step 6
Straighten out the top of the bag and vacuum seal the bag using your vacuum packer. It is a good idea to do a double seal just for security.
Step 7: Step 7
Place the vacuum packed potatoes in a medium size pot and pour in enough boiling kettle water to cover. Place the pot over medium high heat and bring this to a boil. Lower the heat to a simmer and allow this to simmer for and hour and 20 minutes.
Step 8: Step 8
Remove the bag from the pot, cut it open and pour the potatoes into a medium size roasting tin. Arrange the potatoes in the tin so that all the flat sides are facing upward. Scatter a cup of shredded Parmesan cheese over the potatoes and season everything liberally with salt and cracked black pepper.
Step 9: Step 9
Roast this in a preheated oven at 200c or 400f for 20 minutes until crisp and golden. Remove the potatoes from the oven and serve immediately as the most outstanding accompaniment to your main course.
Participated in the
Cheese Challenge 2016