Ingredient

• 1.5kg sebago potatoes
• Olive oil spray (see note)
• 125g butter, chopped, melted
• 2 garlic cloves, crushed
• Coarsely chopped fresh continental parsley leaves, to serve

Direction

1. Preheat oven to 200°C/180°C fan forced. Lightly oil a large shallow baking dish. Peel potatoes and cut into 4cm pieces. Place in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Parboil for 5 minutes or until just barely tender.
2. Drain potato into a colander. Return half the potato to the pan. Cover with a lid and shake to rough up the surface of the potato. Place in the prepared dish. Repeat with remaining potato. Cool until just about stopped steaming. Spray potato with olive oil. Bake, turning once or twice, for 1 hour or until crisp and golden.
3. Combine the butter and garlic in a bowl. Drizzle over potato and turn to coat. Bake, tossing once, for 10 minutes. Sprinkle with parsley and season with salt, to serve.