Are you a fan of a Sunday roast? In our house it is a family tradition. It is the meal for which daddy is usually responsible; it is best not to leave the vegetarian in charge of roasting the meat – she may instead decide to serve a nut roast. This would cause a riot. Simon is relatively happy eating veggie once or so during the week, but would never choose to eat a vegetarian Sunday Dinner! There would probably be mutiny in the ranks if I served a vegetarian Sunday Dinner…
Pretty much my favourite part of a roast dinner is the roast potatoes. I seem to easily put away considerably more roast potatoes than seems logical or sensible even. They are just so comforting and warm. As you have probably already guessed from my previous posts we wholeheartedly encourage our children to help out in the kitchen and when I found some Minature Potatoes during my weekly shop, they set me thinking about mid-week roast potatoes . I walked around the supermarket with a grin fixed upon my face thinking about having roast potatoes on an non-Sunday. Smaller potatoes means less roasting time which is perfect for mid-week and with them being small they have the added bonus of appealing to the children.
The hands on time for this recipe is minimal. The youngest of little kitchen helpers could definitely manage this recipe under supervision. I gave my two boys the instructions and they proceeded and successfully executed it by themselves (once I had decanted the oil into a smaller vessel to pour it – I did not want to have to clean an oil spillage). You could make this recipe with new potatoes or any type of small potatoes. If you are unable to find small potatoes, you could even cut down larger potatoes. Please do remember that the larger the potato, the longer the roasting time. Yes I am stating the obvious, but just in case as these things do sometimes slip my mind…
When the boys made this, they only made enough for their dinner as us grown-ups tend to eat later. This recipe can easily be increased to make enough for a family roast. Don’t judge us, but we always make more roast potatoes than it seems our family could eat, but by the end of Sunday they have generally all disappeared. I am not at liberty to divulge who tends to gobble them up between meals, only that they are never wasted!
- 150g miniature potatoes
- 3tbsp olive oil
- 1tbsp lemon juice
- 1/4 tsp garlic salt
- A couple sprigs of fresh rosemary/2tsp dried rosemary
- Pepper to season
- Preheat the oven to 180°c and get an oven proof dish.
- Pour the olive oil, lemon juice, garlic salt and rosemary into a bowl and mix around. If you are using fresh rosemary, you will need to remove the rosemary leaves from the stalks and consider tearing large leaves in half.
- Add the potatoes to the bowl and gently shake it from side to side (not up and down unless covered!) to ensure that all of the potatoes are coated in the oil mixture.
- Add pepper to season the potatoes and mix again.
- Pour the oil-coated potatoes into the oven proof dish and place in the oven for 35-45 minutes until they are tender. Ours took just under 40 minutes. They may well require turning to prevent them from getting too coloured on the top.
- Sprinkle some salt on top before serving if you desire.
These were hit the spot and provided my midweek roast potato fix. They would also work really well if you have time restrictions on making your roast, or you are just somewhat impatient. I hope you enjoy them as much as we did. Our resident potato-hater managed one whole one and some of the insides of another – so maybe we are making potato progress!