Crispy roast potatoes with rosemary, za'atar and salsa verde

side dish · ⏱ 140 min · 7 portions · 60.0 g carbs / portion · vegetarian · allergens: gluten

v5 · rb0e705f985 20260727Z1751 2.5 kg potato 5 pieces rosemary 44.4 ml salt 150 ml sunflower oil 2 tbsp rice flour salt to taste 59.1 ml za'atar 0.5 pieces red chilli 1 tsp white wine vinegar 🔪 peel and cut potatoes into 4-5cm chunks 🍳 ⏱ 10-15 min submerge potatoes in cold water and boil with salt and 1 rosemary sprig until pierceable ⏳ ⏱ 15 min drain potatoes and discard rosemary sprig, then cool slightly 🔥 preheat oven to 220°C fan 🔥 ⏱ 10 min heat sunflower oil in roasting tray 🌀 toss potatoes with rice flour to coat and fluff edges 🍽 carefully add potatoes to hot oil tray and spread in a single layer 🔥 ⏱ 30 min roast 🔥 ⏱ 25-30 min turn potatoes over and roast until deeply golden and crispy bash garlic with a heavy pinch of salt and black pepper until chunk paste work in za'atar, rosemary, and thyme with oil into a paste work in chopped chilli until it has flaked and broken down 🌀 mix in dill and coriander, then mint and then parsley, each time adding remaining oil bit by bit 🌀 mix in white wine vinegar 🔥 chop remaining rosemary leaves finely and stir into roast potatoes 🔥 ⏱ 3 min return potatoes to oven more until fragrant 🌀 stir in flaked salt and za'atar to evenly coat 🍽 transfer potatoes to serving platter 🍽 sprinkle remaining za'atar over the platter 🍽 serve with salsa verde Crispy Roast Potatoes 🎉 3 pieces garlic za'atar to taste black pepper to taste 3 tbsp olive oil rosemary to taste thyme to taste 10 g dill 10 g coriander 10 g mint 20 g parsley 3 pieces 30 ml rice flour salt 30 ml za'atar garlic, za'atar, black pepper olive oil, rosemary, thyme red chilli dill, coriander, mint, parsley white wine vinegar 2 pieces rosemary 15 ml 15 ml salt 15 ml za'atar
http://flowcooking.food/en-us/recipe/752/crispy-roast-potatoes-with-rosemary-zaatar-and-salsa-verde/