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Mediterranean Roast Potatoes

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Mediterranean roast potatoes are a great alternative to the norm, you can make them as spicy as you wish with paprika too!

INGREDIENTS

1.2kg (2½lb) small-medium waxy potatoes – we used Charlotte and Roseval

1tbsp olive oil

1tbsp dried oregano

Sprinkle of paprika

25g (1oz) sun-dried tomatoes, finely chopped

Small handful fresh parsley, finely chopped

METHOD

1.Preheat oven to 200°C (180°C fan) mark 6. Trim a thin slice off both ends of each potato (eventually it will stand on a cut end) and halve or leave whole, depending on size.

2. Put into an ovenproof serving dish that will just hold the potatoes in an even layer, and toss through the oil, oregano and lots of seasoning. Arrange potatoes with their larger cut-side facing up, sprinkle over some paprika and cover dish with foil.

3. Roast for 35min, then uncover and roast for a further 30min. Scatter over sun-dried tomatoes and parsley, and serve.

This recipe from Good Housekeeping is a perfect accompaniment for any main dish you are making and is quick and easy too.

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About Zena Grantham

About Zena Grantham

Zena is a baking fanatic spending most of her free time dreaming up her next tasty recipe. She has been known to accidentally make people fall off their diet or healthy eating wagon with chocolate cakes!

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