Skip to main content

Roast potatoes with red onion and thyme





Busy month this one! I wonder if I will manage to post every day like I did last December! Anyway, I have a lot of Xmas decoration ideas to publish and recipes too, this is a good one for the roast potato side dish (to accompany a Xmas roast, nut or other!). 

Cut the potatoes in small cubes. Chop one or two red onions, and some good olive oil and mix.
Place on an oven try lined with baking paper and sprinkle with salt. Bake on high for about 30-40 minutes, shaking the potatoes from time to time (I do this by lifting the baking paper). When the potatoes are ready add a few thyme sprigs and mix well (I like to add the thyme at the end, it will smell lovely!). I also like to use thyme with red onion, but sage could be a good alternative.


Photos and Recipes by Alessandra Zecchini ©

Labels

Labels:

Comments

  1. GenieApril 9, 2013 at 2:42 PM

    Yum. A nice and simple way to cook potatoes. I like adding herbs at the end if I want a fresh, bright flavour. Do you have a preference on what kind of potatoes to use for roasting? I usually only have 1 kind of potato at a time. The ones we have made a terrible mash so I'm going to try roasting them tonight to see if they are a roasting potato instead.

    ReplyDelete
    Replies
    1. AlessandraApril 10, 2013 at 3:13 AM

      I prefer waxy potatoes for roasting, easier to use, but if roasted well floury potatoes are great as they absorb all the olive oil and seasoning!

      Delete
  2. My RicettariumApril 9, 2013 at 8:36 PM

    Ciao Alessandra!!!!! grazie del commento al mio blog... sei passata in uno dei tanti che hai tu invece!!! Adoro le patate.. e cotte con le cipolle devono essere ottime! Mai provato! un bacione e torna a trovarmi :-)

    ReplyDelete
  3. AlessandraApril 10, 2013 at 3:14 AM

    Ciao Claudia, e benvenuta!

    ReplyDelete
  4. Cinzia CeccolinApril 10, 2013 at 7:03 PM

    Alessandra, complimenti ancora per entrambi i blog perchè sono davvero bellissimi!! La ricetta qui sopra mi piace moltissimo e la foto è splendida :-) un abbraccio

    ReplyDelete
  5. LeniaApril 10, 2013 at 7:38 PM

    Adoro le patate!Che bella e semplice ricettina!
    Un bacione!

    ReplyDelete
  6. Priya SureshApril 10, 2013 at 9:42 PM

    Incredible and terrific dish,cant resist.

    ReplyDelete
  7. MariabiancaApril 11, 2013 at 7:21 AM

    Ciao Alessandra le patate sono buonissime e la tua foto sembra un quadro( molto bella!!!).
    A presto.

    ReplyDelete
  8. ArtùApril 12, 2013 at 9:01 AM

    che foto bellissima. viene una voglia di rubarne una porzioncina .... buon week end cara!!

    ReplyDelete

Post a Comment

Popular posts from this blog

How to make Rose Turkish Delights (Lokum), and Sweet New Zealand

Rose Turkish Delights (Lokum) Before I start I would like to say that I don't have a sugar thermometer, essential if you are really into confectionery, and that I didn't use much sugar for these Turkish delights. Many recipes use much more sugar, and it is not that I wanted to make a low sugar treat here (it is still pretty sweet), it is just that making it at home really makes me realize how much sugar there is already in my diet, and if I can have something with a little less... well, why not! This method is 'home friendly' i.e. these can be made at home with very little effort and equipment, and the recipe comes from my book  Sweet As...  where I also have the recipe for lavender and orange blossom Turkish Delights. Ingredients 1 l water 300 g sugar 2 tbsp lemon juice 100 g cornflour 1 tbsp frozen raspberries 1 tbsp rose water icing sugar (very little) and cornflour (lots) to dust. In a pot put hal...
9 comments
Read more

Silver beet Paneer, a variation of Palak Paneer

The other day I showed you my curry made with borage , ‘invented’ because I have tons of it in the garden! The other green-leaf crop that does well in Auckland is silver beet. My old plants (from last year!) got so tall that I started collecting only the little leaves from the stalks, and they look like spinach. One of my favourite Indian dishes is Palak Paneer (or Panir), spinach with panir cottage cheese, and this variation is made using my silver beet. I washed (many times!) the small silver beet leaves, and then I steamed them and drain them. In a heavy pot I heated 2 tbsp of vegetable oil (I used rice bran oil) and sautéed for 30 seconds: 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp turmeric 1/3 tsp ground chili then I added 2 roughly chopped shallots and, after 3 minutes, a good pinch of salt and the cooked silver beet. I cooked everything on low for about 20 minutes (you may need to add just a little water if the silver beet is too dry) and then finely pureed the content ...
5 comments
Read more

Crema Bruciata, or Crème brûlée, with nectarines, plums and cherries

The original recipes comes from my book Sweet As... ,  my own recipe which doesn't require steam baking in the oven and includes nectarine slices. Plum slices and cherries were also added here, and the result was delicious!  In Italy we also call this  crema bruciata , but  crème brûlée  is most commonly used now as it sounds sophisticated :-). To make the crème you will need one egg yolk for each 100ml of cream and 1 tbsp of sugar, for this recipes I used 5 egg yolks (thus 500ml cream and 5 tbsp of sugar) and I filled 8 ramekins, plus I had a little left to fill three miniature ones. Of course if you don't put any fruit on the bottom you will need more crème. It is up to you how much fruit you put in, generally I just line the bottom of the ramekins with 4-5 think slices, this time I think I overdid it (thus the leftover crème) sicne stone fruit season is not long in NZ, and I wanted to use more fruit than crème! Don't use watery fruit and remo...
Post a Comment
Read more