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Crispy Twice-Cooked Potatoes

Crispy Twice-Cooked Potatoes

with Rosemary & Garlic Aioli | Serves 2

Recipe Development TeamUpdated on March 31, 2026

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Get up to $230 off

Calories

:

358 kcal

Protein

:

6.8g protein

Preparation Time

:

45 minutes

Difficulty

:

Easy

Allergens:

Eggs

It doesn't get much better than a roast potato - crispy and golden on the outside, hot and fluffy on the inside, delicious all over! We've twice cooked these ones for double the crunch; they're a main meal all on their own!

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Ingredients

/ Serving 2 people

3

potato

2 clove

garlic

2 sprig

rosemary

1 packet

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)1498 kJ

Calories358 kcal

Fat15.8 g

of which saturates1.8 g

Carbohydrate49 g

of which sugars24.4 g

Dietary Fibre5 g

Protein6.8 g

Sodium157 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan

•Baking Tray

•Baking Paper

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Boil the kettle. • Cut potato into large chunks. Peel garlic cloves. Pick rosemary leaves.

2

• Half-fill a medium saucepan with boiling water, then add a generous pinch of salt. • Cook potato and garlic in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes.

3

• Drain the potatoes and garlic and transfer to a lined oven tray. • Sprinkle over rosemary and drizzle with olive oil. Season generously with salt and pepper, and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.

4

• Plate up crispy twice-cooked potatoes with rosemary. • Serve with garlic aioli. Enjoy!

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