Small potato fact - if you want to roast potatoes, make sure to boil the water and then add the potatoes. It enhances the crunchiness and prevents overcooking. For boiled potatoes, puree and other forms of earths' gold, add the potatoes immediately for the best result. Let's get roasty! Ingredients (serves 4):
500 gram baby potatoes 4 twigs rosemary 50 mL olive oil 1 tsp salt 1 tsp pepper Chili powder to taste 30 gram pine nuts 1x Vegan aioli recipe Extra information: Potatoes can be precooked and covered in oil and herbs a day before. Store in a fridge overnight covered with cling foil. Instructions: Potatoes: Preheat the oven at 200C/392F. Boil water in a big pot, salt the water. Cook the potatoes for 6 minutes. Drain and coat the potatoes with olive oil, 2/3rd of the salt, pepper and rosemary. Preheat the oven at 200 degrees and roast the potatoes for 45 minutes. Meanwhile make the vegan aioli and roast the pine nuts in a dry pan. Cover the bottom of the plate with 100mL aioli, place the potatoes on top and sprinkle some salt and chili powder on top. Put the rest of the aioli in a bowl and serve as a side.
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AuthorThis is the realm of ChefdaLuz. Find your way through my food fantasies via the categories below. From classics to new takes - you'll find it all! Picture perfectI'm very curious to see how my recipes turn out when made by you... Show me your creations via the gram!
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