Ingredients
- 1.5kg Vivaldi potatoes
- 2 garlic cloves, unpeeled
- 1/4 cup lemon-infused extra virgin olive oil
- 1/4 cup pistachio kernels, roughly chopped
- Fresh flat-leaf parsley leaves, to serve
Directions
- Step 1
Preheat oven to 200C/180C fan-forced. Line a small roasting pan with baking paper.
- Step 2
Place potatoes in a large saucepan of water over high heat. Cover. Bring to the boil. Boil for 5 minutes or until potatoes are just tender (see notes). Drain well. Transfer to prepared pan. Add garlic and 2 tablespoons oil. Toss to coat. Season with salt and pepper.
- Step 3
Roast for 45 minutes, turning potatoes halfway through, or until golden and crispy. Add pistachios to pan. Roast for a further 5 minutes.
- Step 4
Squeeze garlic from skins (see notes). Discard skins. Finely chop garlic. Place in a small bowl. Add remaining oil. Whisk with a fork to combine. Drizzle over potatoes. Toss to coat. Serve sprinkled with parsley.
Recipe courtesy of www.taste.com.au
Serving size 4