I was at my parents home this week and my Mum had bought a potato variety called Anya. They resemble new potatoes as they are small but a little more elongated. I found them naturally sweeter than your average white potato.
My Dad wanted to fry them but I thought to bake them to be healthy! So he prepped them, I added the ingredients to the potatoes and together we came up with this I must say wonderful recipe for potato thins!
Even to this day he is very adventurous with his cooking style and will adapt or change things to improve what he already knows. I guess my creative streak comes from him and willingness to try different methods of cooking.
Thanks Dad! I had a great time making and cooking this recipe with you. I’m sure we will be doing a lot more cooking together so I can show off your wonderful skills and love of food!
500kg Anya potatoes thinly sliced
4 cloves garlic crushed
1 tsp dried oregano
1 tsp salt
2 tbsp olive oil
A little fresh lemon juice
• Place the potato slices in a large mixing bowl and add the garlic, oregano, salt, olive oil and a couple of squeezes of lemon juice
• Mix all the ingredients with your hands and then massage the potato slices for a few minutes to infuse the flavours into the potato
• Lay out the slices onto two baking trays
and roast in a preheated oven at 180°c for 25 minutes
Check on the thins and turn them around. Roast again for a further 20 minutes or until they are tender and golden brown
Enjoy with some salsa or guacamole
Good morning everyone! Yes it’s a very early one for me again. I woke up at 5am and could only think of writing up this post. This cauliflower side dish was surprisingly different and can be altered to taste depending upon the heat and spice you require. I’ve only started working with Harissa paste very recently but have fallen in love with it. Such a delicate blend of spices when only a little amount is used or such a flavour explosion if you add more.
If you have a toddler and your introducing him or her to new foods this is definitely one to try, my little one loved it mashed with some of his cute baby pasta shells. It is important that you start training their palette from now, give them different varieties if they allow. It may not work in the first go but do try again. They’ll definitely let you know if they want more!
Have a lovely weekend all! See you tomorrow x
1 medium cauliflower in florets
5 medium tomatoes skinned
1 green chilli
3 cloves of garlic
Handful of fresh coriander
1 1/2 tsp harissa paste or to taste
1/4 tsp paprika
1 tsp salt or to taste
Pinch of pepper
1/2 tsp ground cumin & coriander powder
• Blend all ingredients apart from the cauliflower
• Arrange cauliflower florets in a baking tray and pour over the blended sauce, massage the sauce into the florets and cover. Let it marinate for 45-50 minutes
• Preheat oven to 200°c/400°f/gas mark 6 Roast in the oven covered with foil for 50-60 minutes until the cauliflower is tender, roasted and has absorbed most of the marinade
• Serve as a side dish to any Moroccan main dish
* top tip ~ To skin the tomatoes easily place them in some boiling water for about 10 minutes. This will allow the tomato skins to peel off easily
Mashed potato, a recipe that appered no later than 1747 by Hannah Glasse in The Art of Cookery shows that it has been around for a very long time. We all have our ways and different versions of mash so I thought I would share mine with you all. I’ve added butter beans to make it even more satisfying and it goes really well with the potato that my husband didn’t even realise there were beans in it. The roasted garlic takes it to another level with the aroma and flavour to go with it! Whilst the tasty med veg takes on the chilli and each others juices are absorbed into one another during roasting. Stunning on its own but even better with the mash!
1 medium aubergine diced into 2 cm chunks
1 large onion
8 garlic cloves in skin
1 large courgette sliced
1 yellow bell pepper diced in chunks
250g cherry/mini plum tomatoes
Salt to taste
1/4 dried red chilli seeds
For the mash
6 large white potatoes peeled and sliced into chunks
1 tin of butter beans
2 cloves of the roast garlic peeled
splash of milk
1 tbsp butter
Salt to taste
1. Throw in all the veg including garlic into a baking tray. Drizzle the olive oil, add chilli seeds and salt and roast in the oven at 180ºc/350ºf/gas mark 4 for around 20~30 minutes until all vegetables are tender
2. In a large saucepan boil the sliced potatoes til tender, drain and add 2 roast garlic cloves from the roast veg tray, the butter beans, milk, butter and salt to taste and mash until smooth
3. Serve the roasted vegetables with the garlic bean butter mash. If your feeling naughty you could have a little more butter on top of your mash! You can clearly see I was from the picture below lol!
One of my ultimate comfort foods are jacket potatoes and roast potatoes come a close second. I love working with garlic so decided to infuse these potatoes with garlic and chilli oil to give a bit of heat. Makes an excellent side to any dish of your choice. I especially enjoy the crispy bits!
15 new potatoes
2 cloves garlic crushed
2 tbsp olive oil
1/2 tsp salt
1/2 tsp paprika or chill powder if more heat required
1. Preheat the oven to 200c/400f/gas mark 6, place an oven tray in the oven. Par boil the potatoes for 10 minutes. Drain and crush the potatoes a little with a potato masher
2. Carefully take out the tray from the oven and pour in the olive oil. Add the salt, paprika or chilli powder and garlic. Slowly put the potatoes in the tray and coat in the garlic chilli oil thoroughly
3. Place tray back in the oven for 25-30 minutes. Check to make sure they are golden and crispy. Serve as an accompaniment to any dish