The fact that I wanted to roast these little tats induced a look of horror on my gf's face. But, I persisted and once I had proven to her (by way of google) that it was perfectly acceptable to do so, I was allowed to go ahead.
It's a really simple recipe and so easy. Plus, taste-wise, it's something a bit quirky and in my opinion, a refreshing twist to the old roasties.
They also taste a bit different. Because the skins are on, roasted Royals taste a little bit like baked potatoes but because they're dainty, they're look like roast potatoes.
And it is the season, after all...Plus I have it on good authority this season doesn't last long, so let's make the most of our Jersey royals...
Ingredients:
2 cloves of garlic, finely chopped
4 bay leaves, finely chopped,
1 sprig of rosemary, leaves only, finely chopped
2 sprigs of thyme, leaves only, finely chopped
rapeseed or sunflower oil
Chicken salt or Oxo chicken flavour granules (wrong, but good-wrong)
1 large courgette, cut into batons
Jersey Royals
pepper
Instructions:
1. par-boil the potatoes for about 10-15 mins and drain.
2. pre-heat oven to 200 degrees.
3. place potatoes in an oven-proof dish (i prefer cast iron)
4. drizzle with the oil and shake.
5. mix up the herbs and garlic and coat the potatoes.
6. season with chicken salt and pepper.
7. roast in the oven for 20 mins and then add the courgettes, shaking them in to coat them.
8. roast for a further 15 mins and then serve.
We had ours alongside lamb cutlets and they were gorgeous! The pictures didn't come out particularly well so I won't be putting them up this time around :-(
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