Roasted spuds served with Grilled hake (a twist on fish and chips)

Serving: 6 - 8

Ingredients

  • 10 large potatoes, quartered

  • 60 ml (¼ cup) sunflower oil

  • Salt, to taste

  • 8 pieces of crumbed hake, grilled

  • Lime mayonnaise, to serve

Directions

  1. Tips to the perfect spud

  2. Boiling the potatoes in salted water seasons the potatoes all the way through

  3. It brings some of the starches to the surface, so they get even crispier

  4. Toss your boiled potatoes in a little melted butter

  5. Preheat the oil in the oven prior to roasting them

  6. DETAILS

  7. In plenty of salted boiling water cook the potatoes until almost cooked, for (+/- 15 minutes). Drain and shake well. Leave to dry out for a few minutes, then scratch them all over with a fork. Preheat the oven to 200°C

  8. Heat the oil in a roasting tray in the oven until very hot. Remove from the oven and carefully one by one place the potatoes in the oil and season well. Roast until crisp and golden, for (+/- 40 minutes). Turn them over every 10 minutes so they can evenly cook. Take the potatoes out of the oil with slotted spoon and drain on paper towels

  9. Add the juice of 1 small lime into store-bought mayonnaise and refrigerate until needed

  10. Serve the spuds with the hake and lime mayonnaise, while still hot