Fest

Juicy roasted potatoes

Juicy roasted potatoes

Utensil

Fest Magic round non-stick oven tray N28cm- click here


Ingredients (for 6-8 people)

1 tbsp small potatoes for the oven, with their skin
1 cauliflower cut into flowers
2 carrots
1 tbsp. Sichuan pepper
1 tbsp. mustard seed
1½ tbsp mustard powder
1 tbsp. oregano
1 tbsp. thyme
1 tbsp rosemary
1 tbsp. sugar
1 tbsp. salt
½ κ.γ. pepper
Juice of 1 lemon
Juice of 1 orange (sanguine)
Peel, grate it and squeeze the juice
100 ml White wine
150 ml olive oil

Method

1. Preheat the oven to 200ºC.

2. Prepare and cut all the ingredients and put them in Fest’s non-stick oven tray. Stir to get the liquids and spices everywhere and put the oven pan in the oven at 200ºC.

3. After  an hour, mix the ingredients again in Fest’s non-stick oven tray, so that oil and juice go everywhere. At about 1:40 you check if it is ready, as there should be only oil left in the sauce and the potatoes have started to grab in some places. Remove from the oven. If you want, you can put them on the grill for the last 10 minutes to be crispy on the outside,as inside they have absorbed so much liquid that whatever you do will remain soft and juicy.

Serving:

It goes well with any grilled meat as side-dish and especially with more spicy options.

Source: Caruso.gr