No matter what you’re cooking this festive season, a big bowl of delicious herby potatoes always goes down a treat! First, I steam them in the Varoma to make sure the insides are soft and fluffy, and then I finish them off in the oven for the perfect crispy exterior. Tossed with homemade herb salt (part of the recipe) and plenty of flavoursome garnishes, it really is perfection! Make double – don’t say I didn’t warn you.
Did you know I’ve got whole chapters devoted to Christmas entertaining in two of my cookbooks? Recipes from our Cooking School and Quick Fix Every Occasion - both cookbooks for Thermomix and thermo cookers.
Serves 8
+ gluten free
+ dairy free
+ vegetarian
+ vegan
+ soy free
+ egg free
Ingredients
2kg chat potatoes, halved
120g macadamia oil
3 large springs rosemary, leaves only
3 large sprigs sage, leaves only
30g rock salt
4 spring onions, thinly sliced
70g pistachio nuts
70g dried cranberries
Method
- Preheat oven to 210°C.
- Fill TC bowl with 500g water. Place potatoes in lower steaming tray, steam for 18 minutes, steaming temperature, speed 3.
- Transfer potatoes to two large baking trays and toss with macadamia oil. Roast for 25 minutes, or until golden.
- Meanwhile, place herbs and salt in TC bowl, mill for 10 seconds, speed 10.
Once potatoes are cooked, toss with herb salt, spring onions, pistachios and cranberries. Serve immediately.
