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Better than roasties?

We don't say this lightly, but we've recently discovered a way to do potatoes that's both faster and (arguably) tastier than a classic roastie. Seriously. It's courtesy of superchef Theo Randall who's just opened his new Simple Italian restaurant and it's so good we had to share. Which is more than we'll be doing with these tatties.

serves two as a side Cook 200g washed, unpeeled Spunta or Cyprus potatoes, and let them cool.

Meanwhile, take 30g breadcrumbs and mix with 1 clove chopped garlic, 1 tbsp each chopped fresh rosemary and parsley and half a tsp fresh thyme. Set aside.

NB: Slice the cold potatoes thinly and fry them on one side only, in a hot pan with olive oil.

Transfer to a baking tray, non-fried side up, brush with a little more oil and sprinkle over the herby breadcrumbs.

Bake them in a hot oven for 8 mins.

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Title Annotation:Features
Publication:Sunday Mirror (London, England)
Article Type:Recipe
Date:Oct 9, 2016
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