Highlights:
Serves :4-6
INGREDIENTS
2 kg floury potatoes
4 g baking soda
5 tbsp olive oil
3 cloves garlic
½ lemon
1 sprig rosemary
salt
pepper
Step 1
Preheat the oven to 200°C using Circo Roasting.
Step 2
Peel potatoes and carve into spheres or cut them into medium-sized chunks. Bring 2L water to a boil in a large pot over high heat. Add salt, baking soda, and potatoes. Stir to combine. Bring to a boil again, reduce heat to a simmer and cook for approx. 10 min., or until a knife meets little resistance when piercing a piece of potato.
Step 3
In the meantime, finely chop the garlic and rosemary. Heat olive oil with garlic, rosemary, and black pepper over medium heat until garlic is lightly golden, about 3 minutes. Strain the oil into a bowl. Drain cooked potatoes, let moisture evaporate for 30 seconds, then toss with the garlic-rosemary oil, salt, and pepper.
Step 4
Place the potatoes on a parchment-lined baking sheet and roast for about 20 minutes.
Step 5
Flip using a metal spatula and roast for another 40 minutes until crispy, turning occasionally.
Step 6
While roasting, zest the rinsed lemon and mix with the garlic-rosemary. Stack potatoes in a cone, garnish, season, and serve immediately.
We suggest: NEFF Circo Therm®
NEFF Circo Therm® - Bake, roast and cook on up to 4 levels at once, with no flavour transfer.
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