Tag Archives: Recipe

Lebanese inspired marinated and roasted chickpeas and potatoes. Warning: it’s soooooo tasty you’ll want to eat it all in one go!!!

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I could literally eat this very single day!!! The marinade becomes the juice that the chickpeas and potatoes are cooked in and it’s BEAUTIFUL!!! There’s a lot of lemon in the sauce and mixed with everything else, it’s impossible to describe just how tasty it is. The key to success is to cook it long enough for the chickpeas to get crunchy.

Ingredients
900g floury potatoes (I use Maris Pipers and they work well and I just chuck in as many as I fancy really!)
3-5 lemons juiced
16 whole cloves garlic
150ml olive oil
1.5 tsp soft light brown sugar
3 tsp mayonnaise
1 tsp Harissa paste
1 tbsp tomato purée
2 x 400g tin of chickpeas (NOTE: if you’re a meat eater you can replace one of the tins of chickpeas with chicken breasts)
Salt and pepper

Peel and cut the potatoes into chunks, drain the chickpeas.

Mix all of the other ingredients together in a large oven proof dish, I use a large Pyrex dish that I can put into the oven, then add the potatoes and chickpeas and mix it all together well.

Put a lid on it and put it in the fridge for 24 hours.

The next day, preheat the oven to 180C in a fan oven. Cover the dish with foil and cook for 45 then remove the foil and cook until the potatoes are crispy and cooked through and the chickpeas get crunchy.

Lovely!

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Perfect crispy roast potatoes..and parsnips…but mostly, perfect crispy roast potatoes 😀

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’tis the time of year for roast dinners and beautiful roast potatoes and vegetables, although in my house, a roast is welcome any time of year!!

When I married my husband, I promised to love and cherish him til death do us part….AND learn how to cook a perfect roast!! Maybe not quite as official as that, but it was something I knew he loved to eat and I wanted to learn to make a good roast dinner (as good as, if not better than his Mum’s!!) and now, both of my boys love nothing more than roast chicken with all the trimmings including perfect crispy roast potatoes. I remember the roast dinners of my childhood and the potatoes were always the star dish ⭐️

This weekend I made a roast for my boys and our visitors and took some photos and notes as I made the roast potatoes in case it may be of interest…

I’m sure everyone has their perfect method, this is just mine ☺️

Preheat the oven to 190C (170C fan). Peel the potatoes and place them in a large saucepan and cover with water.

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Bring it to the boil and turn the heat down enough for the pot to continue to boil for a good 5 minutes, a bit longer is fine, this is just to par boil the potatoes though, not completely boil them

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Then drain the potatoes and – this is the key – keeping them in the saucepan, give them a good shake and break up the outsides of the potatoes

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Then leave to one side to cool in their own steam. You can leave them for as long or as short a time as you like. During this time, pour a shallow layer of vegetable oil into your roasting tin and put it into the top of the oven to heat up

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When the oil is very hot, add the potatoes to the pan carefully. I do it one by one with tongs. Be careful not to splash yourself with hot oil

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Then spoon oil over each potatoes

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And roast in the top of the oven for 40-60 mins depending on the size of the potatoes. Yesterday these were in the oven for 50 minutes.

Halfway through, take the pan out and baste each potato with hot oil again then put back into the oven

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And watch them crisp up 😀

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I cooked the parsnips in exactly the same way, par boiling them, draining them and shaking them up before roasting them in hot oil

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Mmmmm……yum!!!!!