I’m still not really fully back into the swing of term time living. Arlo’s still settling into his first few weeks at school and it’s not an easy transition for my little mummy’s boy!
As i’m not really thinking straight I need shortcuts for the kids’ evening meals, but don’t necessarily want to compromise on flavour. I get a bit sick of constantly digging the oven chips and potato smiles out of the freezer.
I had a surplus of potatoes knocking about after the organic meal plan challenge so decided to do my quick roasted version and it came up trumps for a swift tea-time side.
This take on roast potatoes couldn’t be simpler. No need to parboil, you don’t even need to peel them if you don’t want to, just make sure you cut them into small chunks which cuts right down on the cooking time.
They’re a joy with sausages, fishfingers or roasted chicken thighs with a nice serving of fresh greens on the side. I’ve used rosemary in this version, but sage would work equally well.
Quick roast potatoes
4 medium-large potatoes
1 tbsp vegetable oil – I’m currently using a beautiful golden rapeseed oil which is amazing
1 tsp dried rosemary
1 tsp flaked sea salt
1. Pre-heat the oven to 220C/200C fan/gas 6. Chop the potatoes into small cubes (2cm square) then pop in a bowl and toss with vegetable oil, dried rosemary and a good pinch of sea salt flakes.
2. Spread out on a baking tray and then cook for approx 30 minutes. Give them a shake every ten minutes so they don’t stick and then once golden on the outside and soft in the middle turn out into a bowl and serve with the rest of your meal.
I’m linking up this cheap and easy side dish to this month’s Credit Crunch Munch run by Helen onFuss Free Flavours and Camilla at Fab Food for All hosted in October by Michelle at Utterly Scrummy . If you’re on a tight budget there are some great recipe ideas to check out.