@chefthombateman: All about the Sides, 15 of 50. Crispy Garlic Parmesan Potatoes with Confit Garlic Mayo. These were a very naughty treat and incredibly simple to make, just a little bit of patience required but you could bake the potatoes a day before and chill them to be honest. This was enough for 4 people as a side. 5-6 medium sized Maris piper potatoes 15 garlic cloves 150g ghee or clarified butter 2 sprigs of thyme 2 sprigs of Rosemary Pinch of salt 100g mayo To serve Parmesan Sea salt Chopped flat leaf parsley 1. Bake the potatoes at 200c/400f for 50 mins or until tender. Allow to cool completely and for the best results chill them in a fridge for at least 2 hours 2. Meanwhile add the garlic, ghee, thyme, rosemary and a pinch of salt to a pan and cook gently on the lowest heat possible until the garlic is very tender. This can also be done in a low oven around 120c for 2 hours. 3. Strain the ghee and keep it to one side 4. Mash up the garlic and mix through the mayo 5. Heat the infused ghee in a frying pan and fry slices of the chilled potato in batches until very golden and crisp all over 6. Serve immediately with a pinch of salt, plenty of Parmesan and parsley along with the garlic mayo to dip #series #reels #potato #Recipe #cooking

Chef Thom Bateman

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Region: GB

Wednesday 03 May 2023 17:13:10 GMT