Naughty Spuds With Burnt Butter And Rosemary Salt
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Naughty Spuds with Burnt Butter and Rosemary Salt
Ingredient
2kg desire potatoes
Garlic butter:
250g butter
1/2 head of garlic - minced
Rosemary salt:
1 cup salt flakes
1 bunch fresh rosemary - leaves removed and finely chopped.
Method
Place the butter in a small saucepan or frying pan. Melt the butter, bring the butter to the boil and then burn the butter. Take off the heat and leave to cool.
Now place this butter back over medium heat and add the garlic.
Cook the garlic in the butter for 1 minute. Take off the heat and set aside.
Rosemary Salt:
Add the rosemary to the salt and mix well. Store in an airtight container for 6 months.
Roast or fry your desire potatoes. I prefer to steam them and then fry them for maximum naughtiness.
Once you’ve cooked your potatoes, place them in a bowl and spoon over as much or as little butter as you want.
Season the potatoes with the rosemary salt and pepper and roll them in the butter.
Recipe by Andy Allen
