OH MY GOSH I'M FINALLY CATCHING UP. :D
just a tiny update that i'm actually quite excited about: i've got an actual camera now! no more pictures from my iphone 4 (which is 1/5 of the way to bustville right now)! i can't wait to not have to get really frustrated when my phone takes forever to load or have to go delete about 15 different pictures just so i can take a blurry picture of a tomato or something.
right, so if you've read my last post on the orange cinnamon creme caramel, you would know that i made dinner on september 9, and if you followed me on instagram, you'd know that i made roasted new potatoes with sea salt and rosemary. and if you didn't know any of those things before you read this...well that's fine. now you're all caught up, so we can continue!
here's something i've been thinking about lately, and i don't know if y'all would agree with me, so let me know:
jamie oliver's recipes and content has gotten much better since he started doing less TV and more FoodTube.
agree? disagree? never heard of jamie oliver? (shame, shame. go check him out now!)
this recipe is by no means a new idea for me when i decided to make it has actually been on one of my pinterest boards for like, forever. and since the only other main course was cold, i decided that something hot would be nice as well; these small potatoes were perfect to serve alongside pumpkin soup and my current favorite pasta salad. the new potatoes are a great choice for size, as regular potatoes were a bit too much for my family. in addition, these tiny potatoes wouldn't take too long to cook in the oven. minimal effort, minimal ingredients, short cooking time... seriously, it would be a crime not to give these crispy and salty on the outside, fluffy and slightly sweet on the inside a try.
just a tiny update that i'm actually quite excited about: i've got an actual camera now! no more pictures from my iphone 4 (which is 1/5 of the way to bustville right now)! i can't wait to not have to get really frustrated when my phone takes forever to load or have to go delete about 15 different pictures just so i can take a blurry picture of a tomato or something.
right, so if you've read my last post on the orange cinnamon creme caramel, you would know that i made dinner on september 9, and if you followed me on instagram, you'd know that i made roasted new potatoes with sea salt and rosemary. and if you didn't know any of those things before you read this...well that's fine. now you're all caught up, so we can continue!
here's something i've been thinking about lately, and i don't know if y'all would agree with me, so let me know:
jamie oliver's recipes and content has gotten much better since he started doing less TV and more FoodTube.
agree? disagree? never heard of jamie oliver? (shame, shame. go check him out now!)
this recipe is by no means a new idea for me when i decided to make it has actually been on one of my pinterest boards for like, forever. and since the only other main course was cold, i decided that something hot would be nice as well; these small potatoes were perfect to serve alongside pumpkin soup and my current favorite pasta salad. the new potatoes are a great choice for size, as regular potatoes were a bit too much for my family. in addition, these tiny potatoes wouldn't take too long to cook in the oven. minimal effort, minimal ingredients, short cooking time... seriously, it would be a crime not to give these crispy and salty on the outside, fluffy and slightly sweet on the inside a try.
no matter where you are with cooking skills, this dish is incredibly easy to make. use new potatoes (mainly because they're small and the perfect size to serve with some lamb ribs or a steak, and partly because they're so cute). simply just wash off the dirt, then throw them in a pot and parboil in slightly salted water until they just start to go tender. drain them off and toss them in a roasting pan with a glug of olive oil, a sprinkle of sea salt,and two sprigs of fresh rosemary or a liberal amount of dried rosemary. (i used dried because i couldn't find the fresh stuff in the supermarkets near me.) stick them in a preheated oven for 25 minutes at 220C and you're done!
the glug of olive oil makes the potatoes crispy on the outside as you roast them, while the parboiling is what actually cooks the potatoes and gives you to fluffy texture inside. so please, please, please don't skip those steps!
if you don't have sea salt, you can definitely use table salt; it's mostly a matter of texture, although sea salt does have a more natural taste and less sodium. the sea salt we had was way too coarse, so i threw in a sprinkle of table salt to toss in along with some of the sea salt that i crushed between my fingers a bit before roasting.
i don't think you really have an excuse to not make this. in fact, this may be a my current favorite carb dish. hmmmm..... i really feel like making some more now :P
go on! get your ingredients and roast up some of these cute little potatoes! what are you waiting for?!
recipe after the jump :)
the glug of olive oil makes the potatoes crispy on the outside as you roast them, while the parboiling is what actually cooks the potatoes and gives you to fluffy texture inside. so please, please, please don't skip those steps!
if you don't have sea salt, you can definitely use table salt; it's mostly a matter of texture, although sea salt does have a more natural taste and less sodium. the sea salt we had was way too coarse, so i threw in a sprinkle of table salt to toss in along with some of the sea salt that i crushed between my fingers a bit before roasting.
i don't think you really have an excuse to not make this. in fact, this may be a my current favorite carb dish. hmmmm..... i really feel like making some more now :P
go on! get your ingredients and roast up some of these cute little potatoes! what are you waiting for?!
recipe after the jump :)
Ingredients12 new potatoes (around 800g) a glug (about 1tbsp) olive oil 2 sprigs fresh rosemary or 2 tbsp dried rosemary 1tsp of sea salt, more to taste if necessary pinch of table salt | Ready to cook?
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Recipe adapted from Jamie Oliver. Click here to check out the original recipe.