roast potatoes – My Whisk and I

Honey-Mustard Smashed Potato

October 9, 2023September 14, 2023by Karen ClaassenLeave a Comment

700g – 1kg small potatoes
45ml olive oil
60ml mayonnaise
60ml wholegrain mustard
30ml honey
5ml white wine vinegar

Preheat your oven to 200℃ and spray an oven tray with cooking spray.
Cook the potatoes until just done, but fully cooked.
Add the mayonnaise, wholegrain mustard, honey and white wine vinegar to a small bowl and stir to combine. Set aside.
Smash each potato down with a flat-bottom coffee mug and place them in the oven tray.
Drizzle the olive oil over and season with salt.
Spoon half the honey-mustard dressing on to the potatoes.
Bake in the oven for 25 minutes.
Flip the potatoes over, spoon the rest of the dressing over and bake for another 20 minutes.
Remove from the oven and serve immediately.

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Fondant Potato

October 27, 2022October 27, 2022by Karen ClaassenLeave a Comment

Fondant potatoes are delicious but quite cheffy to make… I have taken out the chewiness without compromising on any taste. Less fiddling and a delicious, stress-free side-dish!!

45ml vegetable oil
5 large or 10 medium potatoes
45g butter
a handful of thyme
250ml chicken/vegetable stock

Preheat your oven to 200℃.
Peel the potatoes and slice off the rounded ends. Now half the potato so that you have 2 cylinders off at least 4cm in height when they stand on a flat/cut side. (not more than 5cm)
Place a cast iron pan on medium-high heat and add the vegetable oil.
Arrange the potatoes, flat side down in the pan and cook until golden – about 6 minutes.
Flip them around onto the other flat side and brown this side as well – about 6 minutes.
Add the butter to the pan and allow to melt.
Add the thyme (be careful it will spit!) and baste the potato with the butter.
Pore the stock around the potatoes and season with salt and pepper.
Place a lid on the pan and bake in the oven for 35 minutes.
Check that the potatoes are tender by inserting a sharp knife – if not, bake another 5 minutes.
Sprinkle with salt and fresh sprigs of thyme and serve immediately.

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Parmesan Potatoes

October 21, 2022October 20, 2022by Karen ClaassenLeave a Comment

1 kg small potatoes
90g butter, melted
30ml minced garlic
30ml finely chopped rosemary
125ml grated parmesan cheese
salt and pepper

Preheat your oven to 190℃.
Clean the potatoes and slice each in half.
Now cut a diamond pattern into each half without cutting through. Set aside.
Pour the melted butter, garlic and rosemary into a roasting pan.
Brush the cut side of each halved potato with the mixture and then dip it into the parmesan.
Place the potato halves cut-side down in the roasting tin and repeat with the rest.
Roast the potato for 45 minutes.
Serve immediately.