John Myers
Hot and Chrunchy Potatoes
The perfect hot and chrunchy potatoes recipe with a picture and simple step-by-step instructions.
- 500 g Waxy potatoes
- 4 tbsp Sunflower oil
- 2 tsp Pimenton de la vera hot
- 2 Garlic cloves, finely grated
- Breadcrumbs
- Black pepper from the mill
- Salt
- Put the sunflower oil in a bowl, add the grated garlic and the spicy pimenton a al vera as well as salt and pepper and mix everything well. Put the breadcrumbs on an extra plate. Smear an ovenproof dish with oil.
- Now wash and brush the potatoes and then quarter them. Then dip the potato quarters in the oil mixture and roll with the cut surfaces in the breadcrumbs and place in the pan with the peel down. And then bake in the oven preheated to 190 degrees for about 40 – 50 minutes until golden brown.
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