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@thaylafranca1: ​The real economy has met Web3. ⚡ ​Transform offices, factories, and stores into digital assets. Invest fractionally, trade 24/7, and enjoy near-instant settlement in a connected global market. ​Real Businesses. Real Value. 🚀 Powered by InterLink. #INTERLINK #ITLG #ITL #RWA

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Wednesday 17 June 2026 13:55:25 GMT
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My Garlic & Parmesan Roasted Potatoes are sure to be your new favourite 😍 Ingredients: 1.5 kg potatoes, peeled Salt, to taste 1/2 teaspoon bicarbonate of soda 15 cloves garlic 300 ml vegetable oil 100 g grated Parmesan cheese, divided Fresh rosemary, chopped, for garnish Method: Preheat your oven to 220°C. Peel the potatoes and place them in a pot of water with some salt and a bit of bicarbonate of soda, then boil them until they’re tender but still hold their shape. While the potatoes are boiling, prepare the confit garlic by peeling the garlic gloves and submerging them in vegetable oil in a separate pot; bring it to a gentle simmer and let it infuse over low heat for about 15 minutes, then strain the oil. Drain the boiled potatoes and return them to the pot, adding half of the garlic-infused oil, a pinch more salt, and half of the grated Parmesan cheese, then gently shake the pot to rough up the edges of the potatoes. Drizzle some of the remaining garlic oil onto a baking tray, spread the potatoes out in a single layer, and roast them in the preheated oven for 20 to 30 minutes until they start to turn golden brown. Remove the tray from the oven, flip the potatoes over, sprinkle them with the remaining Parmesan cheese, and drizzle a bit more of the garlic oil if desired, then return them to the oven and roast for an additional 15 minutes until they’re crispy and golden all over. Serve the roasted potatoes with extra grated Parmesan, the reserved confit garlic cloves, and a sprinkle of chopped fresh rosemary.
My Garlic & Parmesan Roasted Potatoes are sure to be your new favourite 😍 Ingredients: 1.5 kg potatoes, peeled Salt, to taste 1/2 teaspoon bicarbonate of soda 15 cloves garlic 300 ml vegetable oil 100 g grated Parmesan cheese, divided Fresh rosemary, chopped, for garnish Method: Preheat your oven to 220°C. Peel the potatoes and place them in a pot of water with some salt and a bit of bicarbonate of soda, then boil them until they’re tender but still hold their shape. While the potatoes are boiling, prepare the confit garlic by peeling the garlic gloves and submerging them in vegetable oil in a separate pot; bring it to a gentle simmer and let it infuse over low heat for about 15 minutes, then strain the oil. Drain the boiled potatoes and return them to the pot, adding half of the garlic-infused oil, a pinch more salt, and half of the grated Parmesan cheese, then gently shake the pot to rough up the edges of the potatoes. Drizzle some of the remaining garlic oil onto a baking tray, spread the potatoes out in a single layer, and roast them in the preheated oven for 20 to 30 minutes until they start to turn golden brown. Remove the tray from the oven, flip the potatoes over, sprinkle them with the remaining Parmesan cheese, and drizzle a bit more of the garlic oil if desired, then return them to the oven and roast for an additional 15 minutes until they’re crispy and golden all over. Serve the roasted potatoes with extra grated Parmesan, the reserved confit garlic cloves, and a sprinkle of chopped fresh rosemary.

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