Wednesday, February 1, 2012

I've finally figured out how to roast potatoes properly.

And the results are pretty damn delicious :)

Cut potatoes relatively small. Preheat oven to 210 degrees. Mix potatoes with about 1 tbsp of oil. Put in oven. Cook for about 45 minutes. Mmmm.
I had to perform that difficult procedure to make the 'White Beans and Lemon Potatoes with Olives and Tomatoes' from Vegan on the Cheap (pg 165). However, I change every recipe I cook from. I used about 3x as many olives, extra potatoes (because there were only a few left in the bag and the rest were squishy), kidney beans instead of white beans (and an extra cup at that), like 8 cloves of garlic left whole instead of 3 crushed, and fresh basil added at the end instead of parsley. Served it on twisty tricolour pasta. It was so delicious. Simplicity at it's best. Not many flavours compliment each other as well as olives and well, anything really.


This was part of the meal plan I wrote for this week. Our budget is a little tight because of moving costs, and me not being able to work for a few days due to flooding (yay rain!) and I find a concrete plan makes things a lot easier to handle. And since I have a pantry, and the shops are a little further away than the top of our driveway, I can buy the whole weeks groceries at once. It helps that our local fruit shop is the cheapest fruit shop I've ever been to. And the produce lasts!

I'll be blogging a little more later about various other things we have been cooking. My camera cord was in a box somewhere so I have quite the backlog of pictures to go through :)


Shaheen said...

You can't beat good roasted potatoes :)

Hopefully will be seeing more when you've settled into your new home. I am making a big move next week too - from Scotland to Wales - can't wait to get out of the cold rain and the permanent grey clours.

Theresa said...

Drat, I commented yesterday but my internet was wonky so it mustn't have worked. I said something about how important the type of potato is to good roasted potatoes. But! I can never remember which variety are the good ones, and which stick to the pan and go floury. Anyways, half the time they're not even labelled. Regardless, roasted potatoes and olives are a divine combination.