Use your favourite roasting potato, but we strongly recommend Dutch creams or kipflers (fingerlings) — something sturdy and waxy is best. For a roasting oil use any quality cold-pressed oil. We prefer macadamia oil, as it gives a smoother buttery flavour. These potatoes make a great addition to Bubble and Squeak (see my recipe).
Serves 6-8.
Ingredients 6
1 kg roasting potatoes, washed, cut into 5 cm (2 in) pieces, unpeeled
sea salt, omit for babies
80 ml macadamia oil
8 garlic cloves, unpeeled
4 rosemary sprigs
8 thyme sprigs
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Method 6
Put the in a saucepan of cold salted water and bring to the boil. Once it boils, cook for 5 minutes, then drain well.
Return the to the pan, put the lid on and, holding the lid down firmly, shake the potatoes well for a few seconds so the outsides break up a little and go fluffy. Leave them in the pan to steam-dry.
Meanwhile, preheat the oven to 200°C (400°F). Add the to a roasting tin and put it in the oven for a minute to heat. Remove the tin from the oven and add the , along with the , , , and a good pinch of salt, and stir to coat.
Make sure the have a little space between them and are not too crowded in the tin, then roast for 20 minutes.
Remove the tin from the oven, turn the and increase the temperature to 220°C (430°F). Roast for a further 20 minutes, or until the potatoes are brown and crisp, turning once more in the process. Serve sprinkled with a little extra salt.
Store in an airtight container in the refrigerator for up to 2 days.
Pam Brook's tips
For younger babies remove the garlic and herb sprigs, thin with a little milk and purée the potatoes until smooth. Allow to cool before serving.
For older babies these make perfect finger food provided you remove any hard crunchy pieces, which are a choking hazard. You may need to squash the potato cubes down a bit to make it easier for your baby to chew. Allow to cool before serving.
For toddlers remove any small hard crunchy bits, which are a choking hazard, then serve as for adults, but allow to cool before serving.
