How to Make (Sort of) Roast Potatoes
It so strange being a grown up isn’t it? You move out of your parents house and into the big wide world and all of a sudden your expected to know how to do things. I became a Mum and moved into my own home aged 19 and asking for help just wasn’t my style!
Some things came naturally, but for simple things like ‘how long to boil an egg’, instinct isn’t enough. So I studied scores of recipe books taught myself and added the new knowledge to the things I already knew; coupled with years of experimentation, I’d like to think that I’m now a fairly accomplished cook.
So although this recipe may seem simple, it is just the sort of thing that I would have felt silly asking about years ago and is now a firm favourite with my family. A variation on roast potatoes, they make a tasty side dish that often outshines the meat. These are the only roast potatoes I make and are basically just a great combination of flavours.
You will need:
Enough floury potatoes for the number of people you are feeding
1 red onion per person
1-2 cloves of garlic per person
1/2 teaspoon dried oregano per person
1/2 teaspoon garlic puree per person
2 tablespoons extra virgin olive oil per person
2 sprigs of thyme (or rosemary) per person
1 rasher of smoky bacon per person
salt and black pepper to taste
- Chop the potatoes, skins on into approximately 1 inch/ 2 cm rough cubes.
- Preheat the oven to 160
- Boil until you can easily push a knife through the cubes.
- Drain the potatoes well and allow to dry
- In a roasting tray combine the oil, dried oregano, salt, pepper and garlic paste .
- Chop the bacon into small pieces and add to the tray
- Chop the onions and add these to the roasting tray.
- Tip the potatoes into the roasting tray and stir to coat the cubes with oil.
- Chop the garlic and break up the sprigs of thyme and spread evenly amongst the potatoes.
- Bake for approximately half an hour.
- Serve as is. The garlic ail be much more mild than when it is raw, as will the onion.
You could make these as a snack, by cutting the potatoes into wedges instead of cubes. If you would like the potatoes to be ‘crispier’ just spread them out more.