Roasted aromatic young potatoes
September 3, 2017
Tasty and nutritious lunch need not be the devil. It doesn’t always require hours of planning and preparation. Sometimes one ingredient is enough, a few spices, a dash of imagination, and half an hour of free time. It’s usually these “simple” meals that stay etched in memory, and we can summon their scent anytime.
Young potatoes perfectly fit the description of a simple aromatic lunch. Thanks to the sugar that hasn’t yet turned to starch, they have a special, tender sweetness. This is a seasonal food, best consumed from April to July.
Aside from the potatoes, you’ll need fresh herbs for this recipe: thyme, sage and rosemary. Essential oils in these spices will enrich the flavor of the roast potatoes, giving this dish an irresistible aroma.
Roasted aromatic young potatoes can be enjoyed with different side dishes, but work best with ajvar, fresh cheeses or mild yogurts.
- Prep: 10 mins
- Cook: 25 mins
- Yields: 4 plates
500g young potatoes for roasting
fresh spices: thyme, sage, rosemary
salt and pepper to taste
2 tbsp oil
200g ajvar with tomato
Wash and clean potatoes thoroughly, but leave the skin on.
Slice each potato thinly half-way, and season with fresh herbs, adding salt and pepper to taste.
Place potatoes in a heated, oiled pan, and bake at 200C until golden.
Enjoy with a side of ajvar, fresh cheeses or refreshing thick yoghurt.