Watch Video Ingredients 4 Large Potatoes1 Tbsp Salt1 Tsp Bicarbonate of Soda1 Medium Red Onion (thinly chopped)Mixed HerbsOlive OilDried RosemaryButter1 OXO Veggie StockGarlic Salt Method 1. 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 piece2. In the meantime add oil, garlic salt, mixed herbs and one veggie stock cube. Give it a gentle mix breaking down the stick cube3. 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 crispiness4. Once the butter is heated add your potatoes, onions, stock oil mixture. Ensure to give it a mix until well incorporated5. Roast in the oven at 210C for 45 minutes, giving a mix halfway Source : www.instagram.com
