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Refried roasties

Roast potatoes in a bowl

Refried roasties

Name: Refried roasties
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 4-6
Ingredients: 3 tbsp olive oil; 10 small pickled onions cut in half; ½ tsp cayenne; a few thyme sprigs leaves picked; 500g leftover or defrosted frozen cooked roast potatoes

Sophie Godwin – Cookery writer

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Serves 4-6

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 5 out of 5.6 ratingsRate

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Use up potatoes left over from Christmas and make these refried roasties with pickled onions and thyme. Ideal for a Boxing Day buffet

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
10 small pickled onions

cut in half
½ tsp cayenne
a few thyme sprigs

leaves picked
500g leftover or defrosted frozen cooked roast potatoes

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Nutrition: Per serving (6)

kcal194
fat10g
saturates5g
carbs22g
sugars1g
fibre2g
protein2g
salt0.1g

Method

step 1

Heat 1 tbsp oil in a large frying pan over a medium heat, add the pickled onions and fry for 3-4 mins until they get nicely caramelised. Add the cayenne and thyme leaves, then tip the roasties into the pan along with another 1 tbsp oil. Use the back of a wooden spoon to squash each one slightly. Leave alone for 3-4 mins to fry and get extra crisp on one side, then give them a good toss.
step 2

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 with your Christmas leftovers.

Recipe from Good Food magazine, November 2018

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