Incredibly Pleasing Garlic & Herb Potato Gems
Prep time: 25 mins | Cook time: 30 mins | Makes: Serves 6
Ingredients
- 1kg of potatoes, unpeeled
- 1 tablespoon of plain flour
- 1 tablespoon of finely chopped fresh continental parsley leaves, plus extra to sprinkle
- 1 teaspoon of caster sugar
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of dried oregano
- Vegetable oil, to shallow-fry
- Sea salt flakes, to sprinkle
- Aioli, to serve
- Lemon wedges, to serve
These delicious little potato bites are a real gem (see what we did there?).
Incredibly easy to make, these gems are loaded with flavour and work perfectly as an accompaniment or a side dish to your favourite meals.
Guaranteed to be a big hit with the kids, these tator tots (why do they instantly get more fun when you call them that??) are sure to have your family thanking you! Why not serve them at your next dinner party?
Method
Place the potatoes into a large saucepan and cover it with cold water. Bring this to the boil and cook for 15-20 minutes or until they're nice and tender. Drain the potatoes and set them aside to cool.
Peel the potatoes and coarsely grate them into a large bowl, before patting them dry with a paper towel to remove any excess moisture. Line a baking tray with baking paper.
Add the flour, parsely, sugar, garlic powder, onion powder and oregano to the potatoes. Season them to your taste and transfer one-quarter of the mixture to a clean work surface. Use your hands to press and roll the mixture into an approximate 21cm-long log. Then, use a sharp knife to cut the log into 3cm pieces and transfer each one to a pre-prepared tray. Repeat with the remaining potato mixture.
Pour enough oil into the previously used saucepan or a deep frying pan so that it comes up 7cm on the side. Place this over medium-high heat and cook the potato gems, in batches, for roughly 2-3 minutes or until they're golden and crisp. Using a slotted spoon, transfer the gems to a plate lined with paper towel. Once there, sprinkle the gems with sea salt flakes and any extra parsely. Plate up the gems and serve them with aioli and lemon wedges!
