Skip to main content

Roasted Potatoes

A "Sunday Roast" is a typical traditional English afternoon meal which is served on a Sunday, where the whole family get-together, have a wholesome meal, drink and relax. A Sunday Roast usually includes roasted meat, mashed potatoes, Yorkshire pudding, vegetables and gravy. Our English friends often invite us for their Sunday Roast and I look forward to it every time. I love the English ways of cooking and preparations put, to have that sumptuous meal.
Roasted Potatoes, is one of the accompaniments in a Sunday Roast. And I love the crispiness of it outside and the softness inside. It goes with any meat dishes and is a popular dish served in the English pubs as well. Just try it at your very own kitchen, taste it and you will know why!! And I just now realized...its Potato time again!! :) :)

Ingredients:
  • 4 big potatoes (peeled and cubed)
  • 3 tbsp oil
  • 1 tbsp of semolina (sooji/rawa)
  • 1 tbsp red wine vinegar (or ordinary vinegar)
  • 6 cloves of garlic (skins on)
  • 2 tsp olive oil
  • 1 rosemary sprig (optional, u can use finely chopped coriander leaves)
Method:
  1. Preheat the oven to 200 Celsius.
  2. Boil the cubed potatoes for 10 minutes in a saucepan of boiling water.
  3. While the potatoes are getting cooked, take your oven roasting tray and pour the oil and put it in the oven.
  4. Drain the potatoes and keep it. Take out the roasting tray from the oven (in which the oil is getting hot) and put the potatoes in it. Sprinkle the semolina on top of the potatoes to get that extra crispiness. Put it back in the oven and let it roast for 20 minutes.
  5. Meanwhile in a small bowl, mix the vinegar, olive oil, crushed rosemary (or the chopped coriander leaves with crushed garlic (with the skins on).
  6. After 20 min, take out the roasting tray from the oven and drizzle the vinegar mixture over the potatoes. Give the tray a good shake and put it back in the oven for another 15 min. Take the potatoes out and put it in a kitchen tissue to absorb the excess oil. Season the potatoes with salt and pepper.
  7. Your English roasted potatoes are ready to serve as a side with any main dish. Eat like Gods!! :)
PS: If you like your potatoes more crispier, keep it for another 10 min before taking it out from the oven.
Labels:

Comments

Post a Comment

Popular posts from this blog

Anniversary & Pouring Awards with Pista Kulfi

Took a break from blog & cooking for a couple of days as I was in a mood to celebrate!! That's right, Arun and I celebrated our 4 years of married life on 10th June. Phew, time truly flies in just a snap!! (Below is our wedding snap, a perfect South Indian Wedding shot...please don't laugh at it.;). So I was in no mood to cook that day & told Arun that the meals of the day will be either frozen, take away or a dine out. He preferred the third one. ;) So we went to one of our favourite food joints {Did I tell you, that we live in a place called Chesterfield, a Historic Market Town in UK & don't have much choices around here ;)}, "Frankie & Benny's."My god, we both die for those thin crust Italian Pizzas & the cheesy gar(lick)y bread which melts in your mouth like a candy floss...Aah! Now, I have to tell you what we ordered, because it was that good. ;) For starters, we ordered their famous garlic bread with crispy coated chicken ...
24 comments
Read more

Naankhatai

Naankhatai is to India as S hortbread is to Scotland,    Naankhatai is an Indian shortbread (originally brought by the Iranians to India) quite similar to a Scottish shortbread but only more soft, more crumbly and more delicious. I like to call them the "Indian white Bakery biscuits" because I have always seen them stored in those big cookie jars in front of the bakery till counters. For me, these white dome shaped cookies always stood out from the other cookies.  This 3 ingredients cookie is super easy to bake plus there are no eggs involved so Hello Vegetarians!! One can always experiment with a combination of flours (gram flour, corn flour, semolina, etc) but being me I went for the most tastiest and a slightly unhealthy version of using only refined flour. Do try any version you like but do not forget to dunk these melt in the mouth cookies in  your masala chai and go mmmmm....:) Happy Baking!!   Ingredients: 1 cup all purpose flour 1/2 cup butt...
Post a Comment
Read more

Hundred Thousand Dollar worth Rava Upma (Indian Semolina Polenta)

Now you must be thinking, who doesn't know to make Rava Upma? What is so special about it? Every 5th person residing in India knows to make it and is a common breakfast item in almost all the Indian household. We Indians take this dish for granted. Well up until a week back, even I thought the same about this dish and looked down on Rava Upma. Not anymore. Last week I read a news about an Indian born, New York Chef Floyd Cardoz who won the top prize of £100,000 in an American show called "Top Chef Masters". No prize for guessing, he made RAVA UPMA!! After reading the article, I immediately decided that the recipe of a basic version of Upma must be on my blog. And here I am sharing the if not a "million dollar", then atleast a "hundred thousand dollar worth Upma Recipe". :) Upma is a popular South Indian Breakfast dish, mainly prepared by Semolina. It has a great resemblance with the Italian Polenta. It can be made with many variations by adding vegeta...
13 comments
Read more