Roast potatoes are good on their own, or as a side for other dishes. In Greece, for example, we serve roast potatoes with roast chicken, although the recipe is slightly different than this.
This is more like roast potatoes on their own; if you'd like to use them as a side/accompaniment to other dishes, it'd be better to tone-down the taste of the roast potatoes by using less spices and/or ingredients.
ingredients
3 large potatoes (OBVIOUSLY!)
1 onion
1 tomato
olive oil
a little bit of white wine (maybe ½ cup?)
honey (yes, honey)
thyme
salt and pepper to taste
to serve
slices of CHEESE (YEAH!)
some paprika
3 large potatoes (OBVIOUSLY!)
1 onion
1 tomato
olive oil
a little bit of white wine (maybe ½ cup?)
honey (yes, honey)
thyme
salt and pepper to taste
to serve
slices of CHEESE (YEAH!)
some paprika
1. Wash and chop the tomato, the onion, and the potatoes in relatively small pieces (if you want larger pieces, then you'll need to cook the potatoes for longer).
2. Boil the potatoes for about 5-7'.
3. Drain the potatoes (you can use the water to make rye bread, if you want), and put in an oven pan together with the onion and tomato, spices, some olive oil and the wine, and toss around (make sure there isn't too much liquid on the bottom of the pan - if there is, about 30' before you take the potatoes out, pour some of the liquid off). Add some honey (I put about 4 tbsp, but I like my honey..), and mix again.
4. Place in a pre-heated oven at about 180-200˚C (360-400˚F), or gas mark 7, and cook for about an hour (maybe a bit more, depending on how big the pan is, and how small the potatoe pieces are). Make sure you mix the stuff in the pan around a couple of times throughout that hour, to make sure they don't stick on the pan.
5. Take them out when they look fantastic (i.e. when they are crispy and and a bit brown on the outside, but soft and nice on the inside) and serve immediately, with cheese to melt and paprika to taste! MMMMMMMM...
