Ultimate roast potatoes recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Ultimate roast potatoes recipe. Enjoy quick and easy cooking recipes and learn how to make Ultimate roast potatoes.

Make the most of your roasties with this scrumptious recipe.

Easy
Serves 4
Prep 15 - 20 mins
Cook 50 mins

Ingredients

1kg Maris Piper potato
100g duck or goose fat fat (for a luxurious taste), or 100ml/3½fl oz olive oil
2 tsp flour
Maldon salt , to serve

Method

1. Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6. Peel the potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces). Drop the potatoes into a large pan and pour in enough water to barely cover them. Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins. Meanwhile, put your choice of fat into the hot roasting tin and heat it in the oven for a few mins, so it's really hot.

2. Drain the potatoes in a colander. Now it's time to rough them up a bit - shake the colander back and forth a few times to fluff up the outsides. Sprinkle with the flour, and give another shake or two so they are evenly and thinly coated. Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over. Spread them in a single layer making sure they have plenty of room.

3. Roast the potatoes for 15 mins, then take them out of the oven and turn them over. Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want. Scatter with salt and serve straight away.

Nutrition per serving:

391 kcalories, protein 5g, carbohydrate 43g, fat 23 g, saturated fat 3g, fibre 3g, salt 0.42 g

Recipe from Good Food magazine, November 2005.

Similar Side Dish Recipes:

Chunky oven chips
Easy white bread
Artichoke & parmesan gratin
Aromatic rice with golden onions
Antipasto garlic bread
Almond & pistachio dukkah couscous

Save & Share Ultimate roast potatoes recipe

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

Summer couscous salad recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Summer couscous salad recipe. Enjoy quick and easy cooking recipes and learn how to make Summer couscous salad.

A Middle Eastern treat, ready in minutes

Easy
Serves 4
Easily doubled
Cook 40 mins
Vegetarian

Ingredients

250g couscous
250ml vegetable stock , boiling
400g can chickpeas , drained and rinsed
1-2 tbsp vegetable or olive oil
300g courgettes , sliced on the slant
300g small vine-ripened tomatoes , halved
250g pack halloumi cheese , thickly sliced and then halved lengthways

FOR THE DRESSING

125ml olive oil
3 tbsp lime juice
2 large garlic cloves , finely chopped
2 tbsp chopped fresh mint
½ tsp sugar

Method

1. Tip the couscous into a bowl, pour the boiling stock over and mix well with a fork. Cover with a plate and leave for 4 minutes. Meanwhile, tip all the dressing ingredients into a bowl and mix well. Fluff up the couscous with a fork, stir in the chickpeas and follow with half the dressing. Mix well and pile on to a large serving dish.

2. Heat 1 tbsp oil in a large frying pan and fry the courgette slices over a high heat for 2-3 minutes until dark golden brown. Lift out on to kitchen paper. Now put the tomatoes cut-side down into the pan, and cook for another couple of minutes until tinged brown on the underside. Top the couscous with the courgettes and then the tomatoes.

3. If the pan is dry, pour in a little more oil and heat it up, then add the halloumi strips and fry for 2-3 minutes, turning them over from time to time, until crisp and sizzled brown. Pile on top of the tomatoes, and drizzle with the remaining dressing. Serve as soon as possible.

Nutrition per serving:
721 kcalories, protein 23g, carbohydrate 47g, fat 50 g, saturated fat 14g, fibre 4g, sugar 1g, salt 2.86 g

Recipe from Good Food magazine, June 2003.

More Salad Recipes:

Asian carrot and sprout salad
Apple, walnut & radicchio salad
Alpine salad
Almond & garlic baby brussels sprouts
'Wild weed' salad with parmesan crisps
Potato & prosciutto salad with aioli

Save & Share Summer couscous salad

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

Potato & Savoy cabbage soup with bacon recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Potato & Savoy cabbage soup with bacon recipe. Enjoy quick and easy cooking recipes and learn how to make Potato & Savoy cabbage soup with bacon.

A warming, hearty soup with that takes just 20 minutes to make

Easy
Serves 4
Prep 10 mins
Cook 10 mins
Freezable

Ingredients

1 onion
1 carrot
1 celery stick
2 garlic cloves
1 tbsp olive oil , plus extra to serve
550g floury potatoes , peeled and cut into small cubes
1l chicken or vegetable stock
8 rashers streaky bacon
a quarter medium Savoy cabbage (about 200g/8oz)

Method

1. Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.

2. While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.

3. Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.

Try

Make it a chicken stew
QUICK CHICKEN WITH LEEKS & CABBAGE Cut 4 chicken breasts into large chunks and chop the bacon. Heat the oil in a frying pan, fry together until golden, then remove. Add a little more oil, then fry 4 small, finely sliced leeks, the potatoes and the carrot, finely sliced, for few mins. Add stock as before. Once the potato is tender, add the chicken and cabbage and simmer for 5 mins. Leave the stew chunky and serve with crusty bread.

Nutrition per serving:

336 kcalories, protein 21g, carbohydrate 32g, fat 15 g, saturated fat 4g, fibre 5g, sugar 7g, salt 2.61 g

Recipe from Good Food magazine, October 2007.

Similar Side Dish Recipes:

Aligot (creamed potato with garlic and cheese)
Barbecued zucchini with feta & lemon
Corn Muffins with Bacon Bits and Cheddar Cheese
Pancetta and Saffron Rice
Potato & prosciutto salad with aioli
Mixed bean & grape tomato salad

Save & Share Potato & Savoy cabbage soup with bacon

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

Chunky oven chips recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Chunky oven chips recipe. Enjoy quick and easy cooking recipes and learn how to make Chunky oven chips.

Easy
Serves 4
Prep 15 mins
Cook 20 mins
Vegetarian

Ingredients

750g Desirée potatoes (about 3 medium large), peeled
groundnut oil , for drizzling
sea salt and freshly ground black pepper

Method

1. Heat oven to its highest setting, ideally 250C/fan 230C/gas 9. Cut each potato into 1cm-wide slices, then into 1cm-thick sticks. Blanch in a large pan of boiling water for 3 mins, then drain well.

2. Shake the potatoes out onto a roasting pan, drizzle with oil, ensuring each chip is evenly coated, then season well. Bake for about 15-20 mins, turning the potatoes at least twice, until golden brown and crisp.

Try
Love chips?
Find a homemade burger recipe to go with your fries.

Recipe from Good Food magazine, November 2005.

Similar Side Dish Recipes:

Easy white bread
Artichoke & parmesan gratin
Aromatic rice with golden onions
Antipasto garlic bread
Almond & pistachio dukkah couscous
Aligot (creamed potato with garlic and cheese)  

Save & Share Chunky oven chips recipe

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

Easy white bread recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Easy white bread recipe. Enjoy quick and easy cooking recipes and learn how to make Easy white bread.

A great recipe for an electric breadmaker - or do it the traditional way

Easy
Makes 1 loaf
Prep 20 mins
Cook 25 - 30 mins
Plus 2 hours proving
Freezable

Ingredients

500g strong white flour , plus extra for dusting
2 tsp salt
7g sachet fast-action yeast
3 tbsp olive oil
300ml water

Method

1. Mix the flour, salt and yeast in a large bowl. Make a well in the centre, then add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.

2. Line a baking tray with baking parchment. Knock back the dough, then gently mould the dough into a ball. Place it on the baking parchment to prove for a further hour until doubled in size.

3. Heat oven to 220C/fan 200C/gas 7. Dust the loaf with flour and cut a cross about 6cm long into the top of the loaf with a sharp knife. Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.

Try

Saving time
A dough's first rising can be done in the fridge overnight. This slows down the time it takes to rise to double its size, giving it a deeper flavour. It's also a great timesaver, as you can start it the night before, then finish it off the next day.

Nutrition per serving:
204 kcalories, protein 6g, carbohydrate 38g, fat 4 g, saturated fat 1g, fibre 2g, salt 1 g

Recipe from Good Food magazine, October 2005.

Similar Side Dish Recipes:

Artichoke & parmesan gratin
Aromatic rice with golden onions
Antipasto garlic bread
Almond & pistachio dukkah couscous
Aligot (creamed potato with garlic and cheese)
Barbecued zucchini with feta & lemon

Save & Share Easy white bread recipe

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

Asian carrot and sprout salad recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Asian carrot and sprout salad recipe. Enjoy quick and easy cooking recipes and learn how to make Asian carrot and sprout salad.

Tired of the same old salads? Here's a smart bunch you can dress to impress!

Ingredients (serves 4)

2 tablespoons vegetable oil
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
1 teaspoon honey
3 large (540g) carrots, peeled, cut into ribbons (see note)
150g snow peas, trimmed, thinly sliced diagonally
2 Lebanese cucumbers, cut into ribbons
2 cups beansprouts, trimmed
50g snow pea sprouts, trimmed
1 tablespoon sesame seeds, toasted

Method

1. Pour vegetable oil, vinegar, sesame oil and honey into a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine.

2. Place carrot and snow peas in a heatproof bowl. Cover with boiling water. Stand for 1 to 2 minutes or until snow peas turn bright green. Drain. Rinse under cold water. Return to bowl.

3. Add cucumber, beansprouts, snow pea sprouts and sesame seeds. Drizzle with dressing just before serving. Toss to combine. Serve.

Notes
Use a vegetable peeler to cut long, thin ribbons from carrots and cucumbers.

Source
Super Food Ideas - December 2007, Page 71
Recipe by Dixie Elliott

More Salad Recipes:

Apple, walnut & radicchio salad
Alpine salad
Almond & garlic baby brussels sprouts
'Wild weed' salad with parmesan crisps
Potato & prosciutto salad with aioli
Mixed bean & grape tomato salad

Save & Share Asian carrot and sprout salad

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.

Artichoke & parmesan gratin recipe

The Side Dish blog (the home of side dish and salad collection recipes) invites you to try Artichoke & parmesan gratin recipe. Enjoy quick and easy cooking recipes and learn how to make Artichoke & parmesan gratin.

This low-fat herb-topped gratin proves Christmas fare can be healthy. Plus, when it takes only 20 minutes to cook, it’s light on time, too.

Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 10)

5 x 280g btls Sandhurst Artichoke Hearts, drained
50g (2/3 cup) fresh breadcrumbs (made from day-old bread)
20g (1/4 cup) shredded parmesan
2 tbs chopped fresh continental parsley
1 tbs fresh thyme leaves
2 tbs olive oil

Method

1. Preheat oven to 200°C. Place the artichokes, in a single layer, in a baking dish.

2. Combine breadcrumbs, parmesan, parsley and thyme in a large bowl. Season with pepper. Drizzle over oil. Toss to combine.

3. Sprinkle the breadcrumb mixture over the artichokes. Bake for 20 minutes or until golden.

Source
Good Taste - December 2009, Page 114
Recipe by Michelle Southan

Similar Side Dish Recipes:

Aromatic rice with golden onions
Antipasto garlic bread
Almond & pistachio dukkah couscous
Aligot (creamed potato with garlic and cheese)
Barbecued zucchini with feta & lemon
Corn Muffins with Bacon Bits and Cheddar Cheese

Save & Share Artichoke & parmesan gratin

To share this recipe with your family and friends, click the button below to send them an email or save this to your favorite social network.