These dirty potatoes are incredibly delicious, with a perfectly crispy outside and a creamy, soft interior. The cheese on top adds a rich layer, while the herb and spice mix makes every bite a delight. They’re great for dipping in yogurt, too!
INGREDIENTS
- 2 pounds baby potatoes (unpeeled)
- 1 sprig of Rosemary (optional)
- 8 tbsp butter (melted)
- 2 garlic cloves, finely grated
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 cup finely grated cheddar cheese
- Fresh chives, chopped, for garnish
- Salt and pepper, to taste
DIRECTIONS
- Scrub the baby potatoes clean (if needed), keep the skins on to give them that ‘dirty’ rustic feel. Then place in pot and cover with water and salt and cook until fork tender, about 20 minutes. Drain in colander and leave to dry 10 minutes.
- Preheat the oven to 200°C (400°F).
- Meanwhile, in a large bowl, pour in melted butter, grated garlic, smoked paprika, oregano, salt, and pepper, mix well.
- Drizzle some of the mixture on a lined baking tray and brush it in where the potatoes will be placed. (For example 8 circles)
- Place the potatoes in a single layer on top of the mixture and crush using a glass, or whatever works. Ensure they are crushed enough to get crispy edges. (The thicker, the creamier, the thinner the crispier)
- Using a pastry brush, brush on the rest of the mixture on top of each potato. Roast for 35–40 minutes, or until crispy and golden at 200°C (400°F).
- During the last 10 minutes, brush remaining mixture over the potatoes and return to the oven with some scattered cheese on top.
- Remove from the oven, add a sprinkle of sea salt and freshly cracked pepper. Garnish with fresh chopped chives, and serve immediately.
- These dirty potatoes are crispy, flavourful, and perfect as a side dish or snack!
