Mmmm crunchy potatoes on the outside, soft and sumptuous in the inside and lots of little crunchy bits. Drizzle with fresh lime and optional rosemary in the baking.
This is so simple.
Get two decent sized potatoes and an average sweet potato. Wash and peel. Keep peels to the side for later. Cut into golfball sized cubes as good as you can, rough is perfect. Steam these beauties for 20 mins.
Get a big deep non stick pan as the steamer works its magic. Fill the pan with Rice Barn Oil about 3 inches deep and heat it up about 3/4 from full power.
Turn your oven on to 180 degrees celsius.
When the steamer is done, empty the potatoes to a soft rag and gentle squash just a little with a fork to make them imperfect.
add the potatoes to the oil pot do it slowly and gently stir so the potatoes dont stick to the pan or each other. Wait til they go golden brown. Put out of the oil with a pair of clamps and drain in paper towel. Get two three strips of rosemary. Ad the drained potatoes and the rosemary to an oven pan and bake for 10 mins.
Check with your eyes and sample the crispyness n inner softness of the potatoes. If ready take out and serve. Deleave the rosemary for a herb topping, drizzle with fresh lime and garnish with salt and pepper to taste.