The Crunchiest Potatoes and still soft inside

Lea Hogg

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How do you get more of the crunch and leave them so soft and melt-in-your-mouth at the same time?

Everyone loved these and you will need:

500g cooked potatoes, chopped with skin on
2 tablespoons olive oil
2 level tablespoons uncooked plain couscous
1 teaspoon dried herbs and I like rosemary
Salt is optional

Prepare an oven dish by greasing with a spoon of olive oil. in a large bowl toss the potatoes with the olive oil, herbs and salt if you are using it. Finally add the raw couscous and toss again. Use your hands or gently with a large spoon and be careful not to over stir and break up the potatoes.
Place in a preheated oven at 220C for 25 minutes.
Serve hot or cold with drinks and a toothpick. The inside remains soft and creamy !

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