Roast potatoes in a bowl

Refried roasties

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(4 ratings)

Prep: 5 mins Cook: 10 mins


Serves 4-6

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving (6)

  • kcal194
  • fat10g
  • saturates5g
  • carbs22g
  • sugars1g
  • fibre2g
  • protein2g
  • salt0.1g
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  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 10 small pickled onions, cut in half
  • ½ tsp cayenne
  • a few thyme sprigs, leaves picked
  • 500g leftover or defrosted frozen cooked roast potatoes


  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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tamalpaca's picture
28th Dec, 2018
Absolutely delicious! I would recommend slicing the potatoes so they are quite small (i did them in quarters, but be warned they will disintegrate a little!) and adding in some fried garlic too. Tasted just as delicious fried up with a regular red opposed to pickled onions, but have some creative license with this recipe! It really is quite hard to go wrong with it. (also, thank God that I never have to eat microwaved roasties again. they really are revolting)
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