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Refried Roast Potatoes

Refried Roast Potatoes

Refried Roast Potatoes
Recipe: Daleen van der Merwe

Serves: 4 – 6
Preparation: 5 minutes
Cooking: 10 minutes
3 Tbsp olive oil
10 small pickled onions, cut in half
½ tsp ground cayenne
few thyme sprigs. leaves picked
500 g leftover cooked roast potatoes
salt and pepper to taste
Heat 1 tablespoon of the oil in a large frying pan over medium heat, add the onions and fry for 3 – 4 minutes until they get nicely caramelised. Add the cayenne and thyme leaves, then tip the potatoes into the pan along with another tablespoon of the oil.

Use the back of a wooden spoon to squash each one slightly. Leave alone for 3 – 4 minutes to fry and get extra crisp on one side, then give them a good toss.

Add the remaining oil, toss and fry again for extra crispiness. Don’t worry if they fall apart a little, the scuffed bits will get extra crisp.

Season to taste and serve warm.

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