December 9, 2018

Roast Potatoes

Roast chicken has always found its way into our Christmas eve dinner menu. What better an accompaniment than beautifully roasted potatoes. Some things are hard to do away with and I am sure this year's menu is no different. Rather, we would want it to remain the same - a reminder of our first Christmas together when we attempted baking a chicken that was marinated and frozen with potatoes layered and spent hours trying to get it to cook at varied temperatures messing up the oven and kitchen in the process. Finally we had our dinner at 12:30 am after giving up on our oven attempt and frying the chicken and potato on the stove top. If everything were to be be perfect then we would have hardly remembered our first Christmas together. The imperfections set our traditions!

Here is a look into the roast potatoes recipe. I chose the Indian potatoes and it worked well for me.


  1. Potato - 500 gms
  2. Rosemary - 1 tbsp
  3. Garlic - 6 cloves
  4. Garlic Powder
  5. Olive Oil
  6. Cilantro - 2 tsp chopped
  7. Salt
  • Clean the potatoes skin on and par boil the potatoes in water with salt for 2 to 3 minutes.
  • Heat olive oil in a roasting pan at 200 degree centigrade for 8 minutes.
  • Drain the potato into a colander and cut them into 6 or 8 depending on the size of the potato.
  • Add the rosemary, garlic, garlic powder and salt and toss the potato well.
  • Place these potatoes into the hot oil and give a gentle mix to coat the potato with oil.
  • Place it in a single layer.
  • Bake for 20 minutes and turn them over. Roast for another 20 to 25 minutes until crisp and golden.
  • Remove from oven sprinkle some cilantro and toss. Serve hot.

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