I was cooking a steak for Valentines Day. I had seen a recipe for roast potatoes I just had to try at the Happy Belly Foodie Blog (a great blog with many fine recipes). So I made it for dinner and here is my version of Tasty Potato Roast.
The recipe is printed at:
I only made two changes from the recipe. First, I just can’t peel potatoes. I feel like I am throwing away food every time I do. So, instead of peeling baker potatoes, I cut up new potatoes with the skin on.
Second, I cut the salt back to 1/2 teaspoon as I am have been using less salt since I retired and I really note salt flavours strongly now.
I mixed up the dressing as per her instructions.
I tossed the potatoes in them and put them in the oven.
During the cooking, I tossed them in the sauce a couple of times.
Here they are after cooking.
I served them with the grilled fillet I made for our Valentine Dinner.
These were excellent. They have a nice texture and just the right touch of lemon without being overpowering or greasy like some Greek roast potato recipes. I would strongly recommend this recipe. Thanks to Happy Belly Foodie!
The Old Fat Guy
I’m so glad you liked them David. That sauce and the basting makes them extra tasty!
I love roasted potatoes. Mine don’t usually have a sauce though, I will have to give these a go!
I have done a Greek style that has a lot of liquid and oil. The potatoes come out more like boiled but with some browning. The difference with Happy Belly Foodie’s recipe is that there is only a little liquid and you baste them. You still get a touch of nice fresh lemon taste but the texture is closer to roasted. They are quite nice.