Here’s two ways to get roasties bang on, with a real herb flavour. British taste usually prefers the spuds to be floury, but it’s worth trying this recipe with local papas bonitas or papas negras – they cost a little more, but the flavour is worth it.
Ingredients:
• 1 kg potatoes (espunta are a good local variety, but see above)
• Two tbspns flour
• Olive oil
• Coarse sea salt
• Two tbspns of finely chopped rosemary leaves
• Six cloves of garlic, minced.
Method:
Put oil or fat into a roasting tin and place in the oven. Heat to 200C/fan 180C/gas 6.
Peel and chop potatoes into bitesize chunks. Place in a saucepan of salted water and bring to the boil. Boil for two minutes, then drain, put lid on pan and shake hard for a minute to “roughen up “ the exterior of the potatoes, making them crunchier. Add two tablespoons of flour and shake again to cover.
Put potatoes in roasting tin and coat with oil. Return to the oven and roast for 15 minutes, remove, turn, add garlic and rosemary and roast for another 15 minutes. Turn again, and check colour. Roast for another 10 minutes or until golden,
Remove, sprinkle with sea salt and serve.
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