Mini Garlic Jacket Potatoes

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I had bought some mini baby potatoes that are good for boiling or steaming but my love of roasted/jacket potatoes got in the way! And rightly so! The outcome was gooooood! I didn’t want to peel them and roast them in the usual way but instead wanted to serve them as mini mini jacket potatoes with a crisp skin, that I just adore!

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Again such a versatile ingredient and so cute and small that there was no need to parboil them. Just straightforward oil, garlic and herb coating and roast til perfection.

I also made hasselback potatoes but this time a healthier version with olive oil and not butter. We enjoyed both types with mature Cheddar cheese omelettes and freshly boiled veg! Superb comfort food for a cold Saturday evening!

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INGREDIENTS

500g mini baby potatoes
2 tbsp olive oil
3 garlic cloves
1 tsp dried oregano
salt to taste

METHOD

• Preheat oven to 190°c and pour the oil into a baking tray lined with foil, place in the oven to warm the oil through

• Meanwhile prep by scrubbing the potatoes and pierce each of them

• Take the baking tray out of the oven, add the oregano and crushed garlic, mix into the oil

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• Gently place in all the mini potatoes, sprinkle salt all over them and massage the oil into the skins with the herbs and garlic too

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• Roast in the oven for 40-50 minutes until the potatoes are nice and crispy and golden on the outside and super fluffy on the inside

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Don’t reach for packets of instant pasta!

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We are having a bit of a pasta phase in this household, which seems to have kicked off earlier in the week.

“Mummy I want pasta please?” translates into I want some pasta NOW please! How impatient are our little babies?!
“Don’t cook the pasta mummy, I want to eat it!” Lol! Everyday gets more and more interesting and fun!

I have to put my hands up to using the instant packet pastas that you add water or milk too, before I had children.  I now find myself quickly boiling some wholegrain brown fusilli for 12 minutes, draining the water though leaving a few tablespoons of the boiled starchy pasta water then adding

• A tsp of olive oil
• A little tomato passata or crushed tomato
• A pinch of dried oregano
• Fresh clove of garlic crushed or garlic granules
•A little paprika or pepper

Stir well to coat all the pasta.  Cook on a low heat for a further 5 minutes.
Serve with some cheese or in our case some pimento olives

The sauce will have penetrated the fusilli and you will also be left with a silky tomato pomodoro sauce

Hope you enjoy your homemade instant pasta! Much love D x