Three simple words- Spicy, Roast, Potatoes. Yet, they evoke a myriad of emotions, abundant comfort, contentedness. There is nothing a simple dish of potatoes roasted in olive oil with a sprinkling of herbs and seasoning can't cure. Oh, and a dash of chili flakes for good measure. It may be known as the poor man's food but to me, there is nothing more filling, more flavorful, more adaptable then a humble potato.
The past few weeks have been a busy time for me with parents visiting, my sister having a baby and a few projects I have been working on. But no complaints from my side. I'm loving the new career direction this blog has helped me to take.
But it's times like these when I try to make quick meals that require minimal time and preparation. Yet, are wholesome and healthy. When I saw this bag of red baby potatoes at the supermarket, ideas started buzzing in my head- creamy mashed potato, home baked fries, warm potato salad.
But I finally settled on roasting them. Simple. We had this as a side dish with barbequed lamb chops. It was the perfect weekend lunch. I found that the best way to achieve a tender and creamy centre, yet a crackly crunch on the outside is to bake the potatoes covered with foil until cooked through. Then grill them for the last five minutes to achieve the crispy coating.
The best thing about roasted potatoes is its versatility- reinvent it according to what herbs you have growing on your balcony, what spices are gracing your pantry. Dress it up by adding it to a simple salad of red chard. The possibilities are endless.
So if you haven't already got a full menu planned for Thanksgiving, why not try making some roast potatoes? Warm, cozy and comfortable- isn't that what Thanksgiving is all about....and of course family!
Spicy Roast Potatoes
4 tbs olive oil
3 tsp espellete pepper mustard
2 tsp chili flakes (can vary amount depending on taste)
salt to taste
500 gms baby red potatoes
1 bulb garlic
chopped herbs of your choice (I used coriander)
Preheat the oven to 180 degrees Centigrade. In a bowl, combine olive oil, mustard, chili flakes and salt. Mix until well incorporated. Wash potatoes thoroughly and cut in half. Mix with the marinade until well combined. Split the garlic head into 2-3 pieces and together with the marinated potatoes, place in a baking tray. Cover with foil and bake for approximately 30 minutes or until potatoes are soft when pierced with a fork. Turn the grill on and grill the potatoes to get a nice brown color and crispy coating (approximately 5 minutes). Sprinkle with chopped herbs and serve immediately.
You may smash the leftover garlic with a fork and combine with butter to use on garlic bread.