Refried roasties
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Refried roasties

By Sophie Godwin

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

  • Prep:5 mins
    Cook:10 mins
  • Easy

Nutrition per serving

  • kcal 194
  • fat 10g
  • saturates 5g
  • carbs 22g
  • sugars 1g
  • fibre 2g
  • protein 2g
  • salt 0.1g

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

Method

  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.

  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.

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