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| Just look at the colours! These are a "must try". |
The friendly potato, from the family of the not-so-friendly purple nightshade, is such an amazingly versatile vegetable; the amount of ways you can use it are near limitless. Mash, boiled, deep-fried, roasted or cut in half and used to remove broken light bulbs...actually, that last one doesn't really go.
It can be easy to make any potato dish boring and bland but just as easy to make it altogether arresting, colourful and intense with flavours. Sometimes, all it takes is a sprinkle of something to take your tatties to that next level. Experiment!
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| Potatoes can also conduct electricity |
Now, these particular little babies, my 'Semi-roasted New Potatoes', are just fantastic for doing in large amounts but still delivering amazing tastes, textures and looks. One of the first times I did these was for when we met up with some friends and they were surprisingly popular, I was quite taken back as they're so simple! Nowadays I do them for BBQs, dinner parties, anything where there's going to be a lot of people.
Time: About 30 mins boiling, 20 mins roasting
Serves: 15+
RECIPE:
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| I'll just pretend I'm in Italy! |
1) Boil a kilogram or two of new potatoes (depending on how many you are catering for) in salted water until soft enough to slice easily. While they're boiling, dice one green chili, one red chili (seeds removed), one small red onion and two garlic gloves finely chopped and add them to a small bowl with half a pat of butter and set aside.
2) Preheat your oven to 220 degrees. Take a large oven-safe dish, glug in some olive oil and sprinkle with some rock salt and black pepper before draining off your potatoes and transferring to your dish. More olive oil, another sprinkle of salt and pepper and then melt your butter. Pour the melted butter evenly over you spuds and place in your oven. Cook until they get a little bit of a golden touch to them and then serve with maybe some sour cream with chives!
However, the way I did it in the photos you see was just slightly different. Instead of chillies I used quartered cherry tomatoes and I also grated Parmesan all over, garnishing with plenty of fresh basil.
For a little difference again, bake a few bacon rashers (maybe with a few rosemary sprigs and pine nuts even) until crispy and add them broken up into some sour cream with some smushed up garlic gloves, boiled for a bit with the potatoes. The kitchen is yours, go surprise yourself! If ever you have any questions then comment below and I promise to do my best to help.
Seasoned with Piquantness,
Jacob
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| Jamie knows how to do it! |
"To glorify my Savior, Jesus Christ, the Creator
of the universe and spread further abroad His glorious gospel." - Yours Truly
