Twice-Cooked Garlic & Rosemary Potatoes
with Honey-Thyme Baby Carrots | Serves 2
We put a twist on these standard veggie sides by roasting sweet baby carrots with herbs and honey, and adding a special ingredient to our potatoes to ensure golden edges and extra crunch!
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
6
potato
3 clove
garlic
4
rosemary
½ bag
thyme
2 bag
baby carrots
Not included in your delivery
1
olive oil
50 g
butter
1 tbs
plain flour
(Contains Gluten;)
2 tsp
honey
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato in a large saucepan of salted water and bring to the boil over high heat. • Cook for 12-15 minutes, or until tender when pierced with a knife.
• While the potatoes are cooking, using the flat side of a knife, gently crush the garlic cloves, leaving them in their skin. • Pick rosemary and thyme leaves. Trim green tops from baby carrots and scrub them clean. Halve any thicker carrots lengthways. • In a large bowl, combine carrots, thyme leaves, the honey, a drizzle of olive oil and a generous pinch of salt and pepper.
TIP: Leaving the garlic cloves in their skin prevents them from burning!
• Drain potato well, then return to saucepan. Add garlic cloves, rosemary leaves and the butter. Season generously with salt and pepper and sprinkle over the plain flour evenly. Toss to combine and rough up the edges. • Spread potato evenly over two lined baking trays. Spread carrots evenly over a third lined oven tray. • Roast the veggies, with the carrots on the bottom rack, until the potato is golden and the carrots are tender, 30-35 minutes.
TIP: Roughing up the edges helps the potato get crisp edges while roasting!
TIP: The carrot may be done earlier than the potato, so keep an eye on them!
• Transfer twice-cooked garlic and rosemary potatoes to a serving bowl. • Transfer honey-thyme baby carrots to a platter to serve. Enjoy!
