Another title for this dish could be roast-potatoes-with-anything and then some. The humble potato makes such a range of accessible meals – morning, noon and night. From medley to majestic.
Roast potatoes are such a breeze to prepare (they are!), elevating the eating experience with a crispy bite that turns into a creamy and satisfying mouthfeel. Then there is the beautiful visual of pale and warm yellows with deep and deeper browns.
Here I roasted the chipped (cut into smaller pieces) potatoes with brussel sprouts – contrasting their slight bitterness (and caramelised squidginess) with the slight sweetness (and ridged crispiness) of the potatoes.
The earthy aroma of the vegetables meeting nutty, fruitiness of the coconut oil – my roasting fat of choice this time.
Obviously, roast potatoes are a mainstay of the inimitable juicy and meaty sunday roast, but you can pair them with anything. I served mine with equally humble boiled eggs!
- Around five peeled and chipped potatoes
- 1/4 cup of Coconut oil (can also use ghee, or olive oil) enough to coat all the vegetables
- Boiled eggs (2- 4)
- A bag of brussel sprouts peeled and washed. You can use carrots if you prefer.
- Herbed sea salt or plain sea salt
- 1/4 cup of Coconut oil.
- Rinse the potato pieces and arrange in your roasting pan.
- Add in your brussel sprouts.
- Drizzle veg with coconut oil and mix. If the oil is solid, dot over the veg and mix together after the pan has had 10 mins in the oven.
- Roast the vegetables for about 45mins, giving it a good mix at the half way mark.
- Once ready bring out of the oven and season with sea salt.
- Halve the boiled eggs and arrange over the roasted vegetables to serve. Eh voila!
If you are interested in further resources to support you creating your own intimate food and eating journey – including embodying the inner experience that makes things a whole lot more joyful and aligned to your natural feminine essence, read more here and here.