Author: Foodeva Marsay
Pic credit. Sumi
2-3 Large Potatoes
½ teaspoon Salt (or more)
1 teaspoon Cracked Black Pepper
3 Tablespoon Olive Oil
1 teaspoon Crushed/Paste Garlic
1 small Onion, sliced in half rounds
Optional add on (Jalapenos/Chilli Flakes, Peppers or Cheese)
¼ teaspoon Dried Origanum/Mixed Herbs
🥔 Wash the potatoes (either skin on or off), rub onto potatoes, a little of the salt, pepper and olive oil. (Not all)
🥔 Microwave them in a microwave safe dish (use boiled potato setting), until just softening. (You could also do this on the stove top)
🥔 Once done, allow to cool slightly, then chop into Cubes or slice the potatoes into thick rounds.
🥔 Preheat Oven to 200 degrees Celsius
🥔 Grease an oven-proof casserole with non stick spray, and add in the potatoes.
🥔 Sprinkle on the rest of the salt, black pepper and olive oil, as well as scatter over the Garlic, Dried Herbs and Onions (try seperating the onion rings).
🥔 Mix through well, dot with butter and cover casserole with foil.
🥔 Bake this for +/- 15 minutes then remove foil and allow to crisp up and some of the onion slices start turning brown at the edges.
🥔 Roast potatoes are ready to be served as is, or with another dotting of butter and sour cream. Perfect side dish for Lunch and Dinners, AS WELL AS FOR a BIG Breakfast Fry-Up day😉(for breakfast I like these potatoes cubed and add on the optional extras mentioned.)