OMG I love a spud (maybe it’s my Irish DNA). Just when I thought roast potatoes were practically perfect in every way. I discovered these.
Potatoes roasted with garlic and herbs in olive oil and lemon juice, are little flavour bombs. I could eat a bowl of these on their own. However, they’re also fantastic with chicken or fish. I have also been known to fry up left over ones (the only reason there were left overs was because I was physically incapable of eating any more) the next day and topping with a fried egg, yum!
750 Grams Potatoes
1 Lemon (juice only)
50ml Olive oil
1 Tsp Dried thyme
1 Tsp Dried oregano
1 Bulb of garlic
Preheat your oven to 200 degrees
Peel the potatoes, and cut into 3-4 cm chunks. Par bowl in salted water for 5 minutes
Put an oven proof dish in the oven
In a bowl, add the oil, herbs and lemon juice. Cut the bulb of garlic into four
Drain the potatoes, add the garlic, and oil mixture then transfer to the preheated dish
Put in the oven and bake for about 1 hour, mixing roughly every 20 minutes, until golden and crispy
I love a quick dinner after a long day when standing cooking holds little appeal. If you can be organised enough to cook extra potatoes for dinner the day or two before this makes this even quicker.
Nothing says comfort food to me like spuds. Crispy fried potatoes, meaty pork sausages and hot sweet apples makes a really dreamy combination. On a chilly Autumn evening this makes a perfect dinner, it’s also really good with fried egg on top.
500 Grams Cooked potatoes cut into chunks (I like to leave the skins on)
8 Pork sausages (cut into chunks)
2 Red onions (thinly sliced)
2 Dessert apples (cut into chunks)
2 Tbsps Olive oil
Salt and pepper
Heat 1 Tbsp of olive oil in a large skillet or heavy frying pan
Add the cut up sausages and onions, and stir occasionally until browned
Remove from the pan and set to one side. Add the other tablespoon of oil to the pan and add the potatoes, cooking until brown
Add the sausages, onions, and apple to the pan, cook for another 5 minutes. Season with salt and pepper, and if you’re feeling really fancy you could sprinkle over some chopped herbs like parsley, or sage