A big thing happened over the weekend. Earlier on Sunday, I had to say goodbye to one of my BCF (Read: Best cousin’s forever). Coming from a huge family, I have at least 60 cousins, but there are a few precious ones that I consider and treat like my real sisters. Yesterday, one of them left for Ireland. She is going to be studying there for 1 year. Had it been some other cousin whom I get to see on an yearly basis (Read: During Eid or weddings), it would not have been emotionally difficult. Goodbyes are always tough and somehow I always dread goodbyes at the airdrome. From the time my mom left for a pilgrim, to the time my bro got to India and yesterday, it was this dear cousin of mine. I am setting out a tad too sentimental lately. Signs of aging or it’s the deep bonding that we share? I prefer the latter, evidently.
I am going to miss you dijah. In fact, I am already missing you. However, being the responsible sister and daughter you have been, I believe it is time for you to follow your own aspirations. We would always be your well-wisher. ♥ ♥ ♥ <— Her favorite colour.
So it’s Monday again and somehow on Monday, I like to take things easy (Read: Cook easy). Although I had several dinner ideas in my head, like this
Honey Garlic Salmon with Warm Chopped Asparagus Salad
Or this Harissa Meatball Stew
But I was not up to some elbow grease on a Monday. I felt like eating potatoes. French fries would have been delicious, but after the Starbucks at the airport, I eventually decided that grilled potatoes were a better option. Not just any grilled potatoes. It had to be delicious with a good hint of garlic and most importantly, it should be easy peasy, lemon squeezy.
I went through my books and was intrigued with a recipe from Ina Garten. Come to think of it, Ina rarely disappoints. I love books related to cooking but if I had to pick an author whose books rarely disappoint, it would most certainly have to be one of Donna Hay, Ina Garten and Nigella. Of course, there are a few others like Jamie, Nigel Slater but I am being an absolute feminist here. Oh, and there is Curtis Stone. I love this guy and I can watch him cooking forever with that kinda accent. Him being cute is an added bonus.
Anyway, moving on to this recipe by Ina Garten. Delicious garlic roasted potatoes, sign me up for the club! These potatoes totally rocked and there were NO leftovers. I was hoping to have some leftovers to make a potato salad for lunch tomorrow but these were so delicious that having leftovers were next to impossible.
These Delicious garlic roasted potatoes were perfectly crisp on the outside and fluffy in the center. The trick to baking these potatoes is to really do it at a moderately low oven temperature. It gives you the crispy exterior and soft inner part and most importantly, the garlic bits would be golden and sticky instead of burnt. Oven temperature do varies, so you might need to make sure that at 160 degrees celsius, it is moderately low for you. If not, you might want to lower the temperate even further.
These potatoes are great on it’s own but imagine pairing these with this grilled chicken or pan fry salmon? Hmm…this got to happen soon!
- 1 kg small red or white potatoes, quartered
- 4 tbsp olive oil
- ¾ teaspoon kosher salt
- ¾ teaspoon freshly ground black pepper
- 5 cloves of garlic, chopped
- 2 tablespoons minced fresh parsley
- Preheat the oven to 160 degrees celsius.
- Place the potatoes in a bowl.
- Add olive oil, salt, pepper, and garlic. Toss well.
- Transfer the potatoes to a sheet pan and spread out into 1 layer.
- Roast in the oven for 1 hour or until browned and crisp. Do remember to flip the potatoes halfway.
- Remove the potatoes from the oven and toss with parsley.
- If there is not enough salt in the potatoes, you can always sprinkle some salt while the potatoes are still hot.
Sponsors