Christmas dinner just wouldn't be right without a perfect batch of roasted potatoes. I love potatoes, so much so that I have them with the skin, rich source of fiber, iron, vitamin C and vitamin B6. Here's a fun fact for you; potato skin contain significant nutrients and are high in fiber. When you take the skin off, you're throwing away some of the nutrients the potato has to offer. Crispy and golden brown on the outside, fluffy on the inside, what more can you ask for? Whether you like them with the skin on or skin off, here's how you can cook no one but three different, flavourful roast potatoes for Christmas. Nothing gives more of a sense of achievement than a good tray of golden brown roast potatoes. Merry Christmas all!
Preparations: 10 mins Cooking time: 40 minsWhat you need:
1.5kg baby potatoes
2 tbsp olive oil
salt and black pepper to taste
1 cup of peas
2 large carrots, sliced
1 large red onion, chopped
1 garlic clove, grated
Method for the two above:- Pre-heat oven to 200°C/180°C Fan/Gas 6.
- Place potatoes in salted water and boil for 7 minutes. Drain.
- Put a large roasting tin in the oven with 2 tablespoons of olive oil. Add peas, carrots, onions, salt and pepper.
- Add potatoes to roasting tin, turning them so they are coated well. Roast for 40 minutes, turn every 10 minutes to make sure all sides are cooked. P.S No vegetables required when making the plain roasted potatoes pictured below. A few herbs and spices required to coat potatoes after boiling.
- Serve.
This recipe above can be adapted for the skinless roasted potatoes below. When ready, sprinkle with black pepper and parsley then serve.
Nokhuthula xo
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