I’m still not really fully back into the swing of term time living. Arlo’s still settling into his first few weeks at school and it’s not an easy transition for my little mummy’s boy!
As i’m not really thinking straight I need shortcuts for the kids’ evening meals, but don’t necessarily want to compromise on flavour. I get a bit sick of constantly digging the oven chips and potato smiles out of the freezer.
I had a surplus of potatoes knocking about after the organic meal plan challenge so decided to do my quick roast potatoes and it came up trumps for a swift tea-time side.
This take on roast potatoes couldn’t be simpler. No need to parboil, you don’t even need to peel them if you don’t want to, just make sure you cut them into small chunks which cuts right down on the cooking time.
They’re a joy with sausages, fishfingers or roasted chicken thighs with a nice serving of fresh greens on the side. I’ve used rosemary in this version, but sage would work equally well.
Quick roast potatoes
(serves 4)
4 medium-large potatoes
1 tbsp vegetable oil – I’m currently using a beautiful golden rapeseed oil which is amazing
1 tsp dried rosemary
1 tsp flaked sea salt
1. Pre-heat the oven to 220C/200C fan/gas 6. Chop the potatoes into small cubes (2cm square) then pop in a bowl and toss with vegetable oil, dried rosemary and a good pinch of sea salt flakes.
2. Spread out on a baking tray and then cook for approx 30 minutes. Give them a shake every ten minutes so they don’t stick and then once golden on the outside and soft in the middle turn out into a bowl and serve with the rest of your meal.
Want some more ideas with potatoes?
Try my Loaded Sweet Potato Skins recipe>>
Or how about rustling up these healthy Salt and Thyme Hasselback Potatoes>>
I’m linking up this cheap and easy side dish to this month’s Credit Crunch Munch run by Helen onFuss Free Flavours and Camilla at Fab Food for All hosted in October by Michelle at Utterly Scrummy . If you’re on a tight budget there are some great recipe ideas to check out.
I made these tonight and they were lovely – thank you
So pleased they worked out for you 🙂 I make them all the time!
Top time saving tips Katie – love it! x
Thanks Anneli – it all helps 🙂
Feedback from Iona….these are the best potatoes EVER!!!
That’s great to hear Iona! Can’t wait to see you all sooooooooooooon 🙂
Another variation is add a good teaspoon of marmite to a teaspoon of melted butter in a deep bowl. Mix well. Add the chopped potatoes and mix so they are slightly coated. Roast in the oven.
Oh wow that sounds incredible!!!!
I always heavily season my roast potatoes with salt and pepper but for some reason I never add herbs…love the idea of a sprinkling of rosemary. Will have to take this on board next time!
Thanks
Rosemary and sage are my two faves for these potatoes, just gives it that extra something.
Those look great and fab that they can cook in half an hour. Perfect for a quick tea!
We’re all about quick teas in this house!
Fab idea! I stopped parboiling potatoes years ago and I honestly can’t tell the difference!
It feels like a total waste of time now! Cut ’em up small I say!
Love roast potatoes and cutting them smaller is a great way to make them quicker:-)
It makes all the difference and means you can perk up a weeknight meal with a delicious side of spuds!
These will be a life saver for me! thanks very much for the recipe
No worries – it really is a super quick side dish that’s perfect for mid week meals!
These look very tempting. I often do my potatoes like this as it’s quick and delicious, but as I generally use organic potatoes I rarely peel them.
I do love a simple potato recipe! They are such a staple ingredient and roasts are soon good.
Keeping things simple is often best with food
I am so rubbish at roast potatoes I have to admit. I need all the tips I can get and these are great x
Thanks Emily… these really are super simple!
I’m all for recipes that take minimal time, these look fab!
Same here! Life’s too short for faffing about on a weeknight…
These sounds absolutely positively heavenly! Bookmarked for our next roast dinner!
Thanks Elizabeth, they’re a firm favourite in our house!
Mmmm could just inhale a huge bowl of these right now. My girls would adore them.
They really go down a storm with kids…
Oh, I do like rapeseed oil for roasting veg in. Lovely recipe Katie.
Thanks Helen, rapeseed oil is fab.
I would happily eat roast potatoes all day every day. I love how quick these ones are too.
Heheh me too Dannii…
All mine stuck to the pan so it was a bit of a mess by the end of cooking (still tasted good).
Guess I didn’t coat them with enough oil or something.
I’m sorry to hear that Steph – that happens to me if I don’t give them a few shakes during the cooking time. I try and take them out every 10 minutes or so and give them a shake.