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Perfect Roast Potatoes & Veg

Find me a better side dish than fluffy and crispy roast potatoes with rosemary and extra virgin olive oil...I dare you!

Add some extra veg in for diversity!

Dinner, Lunch

Overall rating | 1 Rating

Roast Potatoes and vegetables
6
plant points
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Ingredients

Serves 4-6

For the potatoes

1.5kg (3lb) potatoes 4 sprigs of fresh rosemary 8 tbsp extra virgin olive oil

For the veg

350g brussels sprouts, halved 2 large carrots, sliced 1 red onion, sliced 1 aubergine/eggplant, diced 1 large courgette / zucchini, sliced 2 tsp smoked paprika Pinch of salt

Method

Step 1

Preheat the oven to 180C / 360 F

Step 1

Boil the potatoes (floury varieties are best such as maris piper, King Edward or Desiree) until they are soft and fluffy (around 10-15mins)

Step 2

After draining shake them around in the pot to expose the fluffy edges, then drizzle 6 tbsp of the extra virgin olive oil, rosemary sprigs (or dried) and rock salt

Step 3

Put them in the oven for 50 mins at 180 C / 360F

Step 4

While the potatoes are roasting away, in a separate tray, add chopped veg (I like carrots, sprouts, onions, courgette, or whatever I have in the fridge)

Step 5

Drizzle the remaining 2 tbsp of extra virgin olive oil, smoky paprika and rock salt

Step 6

Add the veg into the oven for the final 35 mins.

Perfect for batch cooking at the weekend for lunches throughout the week too!

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2 comments

team@theguthealthdoctor.com

February 2, 2021 @ 9:15 am

so glad you enjoyed it Jennie!

Jennie

January 1, 2021 @ 7:16 pm

Simple recipe, beautiful flavours.