Armadillo Potatoes

Winter is just around the corner and that can only mean one thing. Potatoes, potatoes, potatoes. Cheesy potatoes, roasties, gratin, mashed, chips, crisps, hash browns, wedges, duchess and even smiley-faces- the list goes on, but these are my new favourite.

The perfect cross between a roastie and a buttery new potato: beautifully crispy edges but a soft centre.

Ingredients:

• New Potatoes

• Olive oil

• Salt and pepper

• Garlic granules

• Thyme

Recipe:

1. Pre-heat the oven to 200C.

2. Slice a very thin edge of each potato so that they lie flat on the chopping board. There's no need to peel them.

3. Cut thin slices into each potato, but careful not to cut through the entire way. This is a little fiddly (but worth it!).

4. In a bowl, drizzle the potatoes with he olive oil, salt, pepper, garlic and thyme to taste.

5. Place on a baking tray, and cook for 20-30 mins until golden brown and crispy.

Serve with:

I would honestly eat these little delights as a snack, but they also go great with lots of weekday tray bakes: fish and veggie, chicken and chorizo etc.

We made chilli and lime marinated sea bass, with sliced lemon and fresh veg.

Perfect for a cosy night in, enjoy! xxx