I hope you are all enjoying the festive season. The last few days have been quite exciting in the recipe department; on Christmas Day I made the entire Christmas dinner for me and my family. I may have gone a tad overboard as I ended up making a feast for at least 20 people when there were only 3 to feed, and so naturally we had to eat it all over Christmas Day and Boxing Day. I may have to start seriously going to the gym and eating zoodles every day when the new year starts, but I got to try out so many new recipes and feed people so I’m pretty happy about how it all turned out. I’ve made so much food over the past few days that I’m having to split this into a few parts, so for now feast your eyes on my super easy and uber tasty roast potatoes and look out for my first ever attempt at veggie savoury pies (so easy), baked Camembert and so much more coming soon.
Roast potatoes are very easy to make, and yet somehow everyone still seems to have their own way of making them. I personally like to cook them with some chopped chilli’s and mushrooms or peppers as I think it adds to the taste, also obviously olive oil rather than goose fat and some nice fresh herbs. As always please feel free to play with and add to the recipe, and let me know how you make your own potatoes.
Note: I would normally add Rosemary, but unfortunately I forgot to buy any. If you have any add it, but they were fine without.
What you need: Peeled and chopped potatoes, olive oil, a handful of chopped chillies, a few chopped mushrooms, a large pot and a roasting tray
Spices: Fresh Thyme, salt, pepper, a handful of chilli flakes (optional)
1: Peel potatoes and chop them into chunks; I like mine a little smaller than most people but that’s just me.
2: Boil potatoes with a little salt for around 10 minutes
3: Whilst potatoes are boiling, pour a little extra virgin olive oil on the roasting tray. Add chopped chillies, mushrooms and a few sprigs of thyme and toss with a few pinches of salt
4: Add the potatoes and toss all the ingredients together, adding a salt and pepper to taste
5: Bake on a medium heat for about 40 minutes/ until the potatoes are crisp and brown
6: Enjoy on their own or as part of a festive/Sunday feast!