Oven Roasted Potatoes

Last weekend, I bought several packs of potatoes from the expiring section of the grocery store. It’s nice to avoid wasting food and I love potatoes – I am Norwegian after all. Unfortunately blog-wise, I’ve had exams and Magic Flute rehearsals every single day this week, hence, no potatoes until now. Also, it’s finally started raining here in Oslo, so I figured potatoes would be the perfect dinner side or snack after a long walk in the rain listening to Die Zauberflöte (The Magic Flute) and philosophy. Because yes, I am the kind of person that does that.

Perhaps it’s a little misleading to call this recipe oven roasted potatoes when in fact, there are oven roasted carrots, onions, garlic and rosemary as well. If you’re missing one or more of the ingredients, don’t worry – as long as you have potatoes, the force is with you. These potatoes are delicious and can be paired with pretty much any dish, so prepare for a simple, but scrumptious recipe!

Ingredients:

1/2 – 1 kg of small potatoes (depending on how many potatoes you want/need)

5-6 carrots

1 yellow onion

cloves from 1 whole garlic or two of the cloveless ones divided into clove-size pieces

3 stalks of rosemary

salt and pepper (or your favourite spice mix that goes well with potatoes – don’t ask me, I don’t know your kitchen)

2 tbsp rape seed oil

Method:

1. Preheat the oven to 200 degrees Celcius (400 Farenheit) and line a baking tray with a baking sheet.
2. Wash the potatoes and carrots well. If your poatoes have little tiny baby potatoes (sprouts) growing out of them, remove the sprouts with your hands. If you have any really soft or car sick (green) potatoes, remove them as well.
3. Chop the carrots into chunks about the same size as your potatoes. Cut the onions in half and then each half into five wedges. Peel the garlic and if using cloves, cut the really big ones in two lengthwise.
4. Put all the vegetables you’ve just prepared in a bowl and mix with the 2 tablespoons of rape seed oil, salt and pepper/spices. Next, spread them out across the baking sheet and make sure the onions and garlic are neatly tucked between or under the potatoes and carrots. This prevents them from burning and enables the flavour-haves of the vegetables to lend some of their awesomeness to the flavour-have-not-so-muches.
5. Wash the rosemary and remove the leaves from the stalk. And just like with the garlic and onion, make sure to tuck and distribute the rosemary leaves and stalks evenly among the vegetables.
6. Put them in the middle of the oven and cook for 1 hour. If there are other things going on in your oven simultaneously, make sure to alternate between the ones on the top and bottom. Check on the potatoes every once in a while to make sure they’re doing fine and feel loved, and then sample one after an hour. If it’s
   not fairly soft and melt-in-your-mouth-y, leave them in for a little longer (unless they’re burnt).
7. ENJOY YOUR POTATOES! Hummus or tzatziki:
   http://greenwolff.com/index.php/2019/04/05/tzatziki/ goes really well with these, but I’ve also enjoyed them with aioli, pesto and other dips and sauces. This time I ate the potatoes as a late night, post-walk snack along with three different types of store-bought hummuses. Because one isn’t enough. Anyways, the hummuses were all delicious, but the bright pink, beetroot one totally stole the show.

I look forward to writing to you again soon! Enjoy your Sunday:)