Saturday, 19 September 2009

Roast potato medley

Okay, this is not quite what I promised to post but I couldn't keep this one to myself. It is so simple to throw together and great for satisfying a carb-craving.

It is what I label as a "quick and dirty" because it's a very earthy dish that takes no time to prepare. Simply scrub the skins of the potatoes you plan on using - pictured above, I used 3 different types of sweet potaotes: yellow, white and purple-flesh, 2 types of potatoes: kipflers and royal blues, but you can use a variety of others that are available at the market. It helps if you get the tubers more or less the same size as it eases the cutting process a great deal. After cutting the potatoes into almost equal and generous wedges, season liberally with salt and pepper, then stick a few springs of rosemary about the roasting pan and a pour over good slug of olive oil.

Bake at 230C for 10 minutes until the flesh browns and blisters, then turn the heat down to 180C to cook until the 'tats are tender.

These are so incredibly good to eat on their own, or with a good spicy chutney or aioli. Or try it served with a leg of roast lamb.

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