I adore them any which way they are cooked and this method is a classic.
The potatoes absorb the flavour of the infused oil and the end result is sublime.
Serves 4-6
Ingredients
600ml olive oil
500g Jersey Benne potatoes, washed
4 cloves garlic, lightly crushed
6 sprigs fresh thyme, savory or 2 of rosemary
2 bay leaves
6 black peppercorns
¼ tsp salt
Method
Preheat the oven to 150degC.
Sliced the unpeeled potatoes into slices about 1cm thick.
Heat the oil gently to 70degC.
Add the garlic cloves, herbs, peppercorns and salt. Carefully add the potatoes and ensure they are submerged in the oil.
Place into the oven and bake for 10-15 minutes until the potatoes are tender.
Using a slotted spoon, carefully remove the potatoes from the oil and serve.
You can store the potatoes in the oil in the fridge for up to 3 days. The oil can be reused several times.
