When I was little, roast potatoes were probably the thing I most looked forward to seeing appear on the family dining table (well, other than sweets!). To this day, I still believe that nothing beats my mum’s version of roast potatoes, however these come a close second in my estimation. My children love them too. And that means a great deal, now that I carry the roast potato-making mama torch and, by default, find myself in the lofty position of being one of two grown-ups in our household responsible for creating comforting food memories for the children.
We had these very potatoes for dinner tonight as an accompaniment to veggie (no)meat balls and beans. And these days it’s a rare thing that I blog about a recipe on the same day that I make it, but I feel like comfort food is in order as the seasons change. And, as I comfort myself with cinnamon-y/pumkin-y/parsnip-y/potato-y recipes and stave off early autumn anxiety and melancholy with daily meditation, I am aware that I am not alone with my feelings about this time of year. It always seems the way that as soon as I have fully committed to/accepted a seasonal change, then I can really enjoy it for what it is. But while I am in the transitory mode – with one foot in summer and one in autumn – I am not quite comfortable with myself or the world around me. Knowing that this is the way I seem to “operate” at this time of year is, in itself, a comfort of sorts.
But, yes… Back to comfort food. If you are in need of some, do try these potatoes!
And stay cosy, friends!
<3 Marisa xx
SEASONED OVEN ROASTED POTATOES
Prep time: 15 mins | Roasting Time: approx. 30 mins
INGREDIENTS
8-10 small-medium roasting potatoes
3 tbsp olive oil
1/2 tsp onion powder
1/4 tsp sweet paprika
Salt and black pepper to taste
Sprigs of fresh rosemary to garnish
DIRECTIONS
- Preheat your oven to 210°C and line a baking tray with aluminium foil or baking parchment.
- Wash, peel and cut the potatoes into rough cubes around 2.5 cm in size.
- Pop the prepared potatoes into a large bowl, drizzle over the oil, season with spices and toss the potatoes with your hands to make sure they’re evenly coated.
- Spread the potatoes evenly around the baking tray, ensuring none are stacked on top of each other.
- Roast potatoes for around 28-32 minutes, or until they are soft in the middle and turning golden brown.
- If your oven has known hot spots, turn your potatoes after the first 15 minutes of roasting.
- Remove tray from oven and place some sprigs of fresh rosemary over the hot potatoes (they will impart a gentle flavour and fragrance that’s pleasant and not overwhelming for little ones).
- Serve hot.
Lovely roast potatoes Marisa – also a dish for me that brings back childhood memories. Throw in some parsnips too and I’d happily have that as a meal on its own…😊
I love roasting small purple fingerling potatoes with a little pink sea salt and pepper! Once in a while, I add some rosemary, curry powder, or turmeric and cinnamon for extra spice! They taste absolutely delicious when roasted with onions, butternut squash, and Brussels sprouts as well!
The autumn transition is not an easy one. But good food and quiet times certainly help. Today all this past winter’s weight and dullness lifted as I enjoyed our first day of daylight saving. Such a pleasure to eat an evening meal in daylight, with the porch door wide open.
We love roasted potatoes! Easy and delicious.
These look so damn good! <3