The Best Roast Potatoes with Rosemary & Garlic

It’s so close to the holiday I can almost taste it. SO CLOSE GUYS.
I’m not even doing anything particularly exciting but sometime you just need a break, ya know?

Also, I’m going through a potato phase at the mo. I mean, it is autumn right now which means COMFORT FOOD, so that kinda explains it I guess. I’ve literally been sneaking potatoes into anything and everything. Roast sweet potato salads, potatoes in miso soup, roasting potatoes as a snack – the list could go on forever to be honest!

And don’t know if you can tell (you can totally tell) but I got super into photographing the rosemary – it’s just so gorgeous!

The Best Roast Potatoes vegan, dairy free, gluten free
Serves 2

This is such a great side dish – crispy roast potatoes with a fluffy interior are perfect for the colder months when you are craving something warm and comforting. Feel free to omit the rosemary and garlic, but I adore the flavour it gives!

4 baby potatoes (more commonly used are Maris Piper potatoes, but I like small potatoes for maximum crispy exterior!)
Extra virgin olive oil (you can also use goose fat or duck fat)
Bunch of rosemary
2 cloves of garlic, crushed
Salt and pepper, to taste
1 teaspoon cornstarch

Preheat your oven to 190ºC and cover tray with olive oil, then put in oven.

Cut the potato into chunks and boil for about 15 minutes until soft.

Once boiled, drain the potatoes and shake them in the pan so the edges become fluffy. (This can also be done with a fork.)

Add cornstarch, garlic and rosemary and mix together.

Place in pan and put in oven for 15-20 minutes until they are brown on one side. Flip them around and place in oven for another 10 minutes.

Serve straight away with a sprinkling of salt.

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Homemade Gnocchi

The weather has changed – and not for the better.
What happened? GLOBAL WARMING, I BLAME YOU!
Why must this happen? It was 30 degrees last week and now it feels about -100000 degrees. And why does my school insist on putting the air conditioning on like its the bloody arctic? I. Just. Don’t. Get. It.

I’ve been making homemade gnocchi for a while now and it’s actually way easier than you probably think! I wanted to make pasta for ages but we don’t have a pasta maker and all that jazz, so we just had to settle for these little dumplings of joy instead 😛

Am I the only one who feels like an old Italian grandmother doing this?

Homemade Gnocchi dairy free

3 big potatoes
1 medium egg yolk
200g flour, plus extra for clouding the surface
Salt and pepper

Cut up the potatoes into small chunks then boil in salted water until soft (about 15 minutes).

Wait for it to cool then mash it until completely smooth.
Season with a fair amount of salt and pepper.
Add egg yolk and combine.

Add the flour gradually and once it combines, take it out onto floured parchment paper.

Knead until smooths and rolls into about 1cm logs and cut into 1 inch pieces.
To get the gnocchi ‘shape’ push ball of gnocchi onto a fork and roll off it, you will see the lines, which will trap the sauce better.

Boil water and add a few gnocchi at a time (don’t overcrowd the pan)!
You’ll know when it’s done, because they will float to the top.

Serve immediately with truffle butter and Parmesan for a naughty treat or with some rustic tomato sauce.

Japanese Potato Salad

WARNING: HIGHLY ADDICTIVE

Sorry to all you low carb dieters out there – I feel for ya because this potato salad is so darn good. And it even better the next day – AS A SANDWICH FILLER. Yep, some hot carb on carb action!

This potato salad is perfect for a potluck or picnic and it’s loved by everyone, from kids to adults. Trust me when I say it’s gone in an instant (so make sure to keep a stash for yourself at home).

So I actually made this healthier by substituting some if the mayo with Greek yoghurt, but dont completely get rid of the mayo or it wont be the same! and don’t you dare use any of that Miracle Whip fat free stuff – thats a big no no!
I also add lots of veggies to mine and its delicious with some ham or frankfurters thrown in!
Hope you like this as much as I do – I’m sure you will! 😉

Japanese Potato Salad gluten free
Serves 2

3 large potatoes (I used baking potatoes, but any work)
1 medium carrot
3 spring onions
1/4 cucumber
Apple cider vinegar
3 tbsp Mayonnaise
2 tbsp Greek yoghurt
Salt and pepper

Optional add ins:
Sweet corn
Ham
Frankfurters
Radishes

Cut potatoes into small chunks and cut carrots and cucumbers into thin half moon shapes. Cut spring onions into thin strips.

Boil potatoes in salted water until soft (basically falling apart).
In the last 5-10 minutes add chopped carrots.

While this is happening generously coat cucumber slices with salt and after 10 minutes, squeeze to drain out excess water.

Drain potatoes and remove carrots and add a splash of vinegar to potatoes.

Wait to cool then mash until desired smoothness (I prefer them to be like mashed potatoes, but others like them with small chunks). Add chopped ingredients and stir in.

Add yoghurt and mayonnaise and season generously with salt and add pepper to taste.

Serve straight away or put in fridge for later.