January No-Carbs Challenge has quickly gone out of the window. But it was SO worth it 🙂
I finally got around to peeling the potatoes that have been staring at me under the sink for a while now. I love potatoes but I can imagine I’m not the only one who hates peeling them.
If you, like me, are craving roast potatoes right now, you’ve come to the right place.
Here’s a simple recipe for the ultimate roast potatoes, with a Mediterranean twist.
First, peel the potatoes and cut them up into even-sized pieces, then put them in a roasting tin.
Sprinkle a generous amount of olive oil and Mediterranean herbs (oregano, rosemary, tyme, sage), one or two garlic cloves, a pinch of salt and pepper, and put the roasting tin in the oven at 180° for 45 minutes.
If you like, you can also make a delicious spicy chicken to enjoy with the potatoes:
Put two chicken breasts in a separate roasting tin. You can also use chicken legs for this recipe. Sprinkle olive oil, garlic, pepper, salt, some paprika and as much chili powder as you (and your guests) like. I like to add a spoon of butter too.
Leave the chicken to roast in the oven at 180° for 35 minutes.
When the chicken is fully cooked and tender and the potatoes are crispy, prepare the dish and get ready to enjoy the best roast dinner ever.