What do you do with your leftover boiled potatoes? I decided to throw in a few slightly slimy mushrooms from the fridge that needed using up and a handful of herbs and spices from my newly tidied spice rack and it actually worked pretty well.
Rosemary & Garlic Rissoled Potatoes
ingredients :
leftover boiled/baked potatoes (with or without skin)
a knob of butter/a drizzle of oil
1 clove of garlic, finely minced
2 onions, chopped
4 mushrooms, chopped
1tsp each of : rosemary, smoked paprika, lime pepper
a sprinkle of rock salt
Fry the onions, mushrooms and garlic in the butter/oil.
Toss in the chopped potatoes. Add the herbs and spices and an extra knob of butter if needed. Stir to spread the herbs/spices around the pan but then try not to stir too much. You want the potatoes to develop a nice golden, crispy crust which will only happen if you don't move them too much. Cook for about 20 minutes, turning once half way through - keep a check on them so that they don't burn though.
Serve with whatever you're eating - meat, fish, cauliflower cheese ...
What's lurking in your larder/fridge/spice rack? Join in with this month's #KitchenClearout linky.
These look very yummy! Will be trying these with our next Sunday roast
ReplyDeleteThanks for sharing the recipe
ReplyDelete