I saw a Jamie Oliver video once when he made roasted potatoes. In addition to precook them, he even took them out of the oven after half of the time and crunched them, this he argued that it would give them extra crunchy shell .
So yesterday I tried this way to roast potatoes. They became the truly amazing good , and the look was really inviting. So I can really recommend if you want to make an extra effort, such as for the sunday dinner!
To these wonderful potatoes, I served a Baba Ganous , an eggplant dip filled with flavor and taste. It really gives a kick and lifted the whole meal! Can imagine that it is also suitable as a dip for both vegetables or a piece of bread .
- 1 kg of small potatoes (preferably organic so you can leve the peel on )
- olive oil
- 1 eggplant
- 1 tbsp lemon juice
- 1 tsp tahini (or a teaspoon of sesame seed )
- 2 cloves of garlic
- 2 tsp cumin
- 1 tsp olive oil
- Ev . sweet peppers for decoration
- Wash the potatoes and cut away any blemishes.
- Precook the potatoes in lightly salted water for 10 minutes.
- Drain and place the potatoes in a baking pan and place in the oven at 200 ° C for 30 minutes.
- After 30 minutes , take out the shape and press the potatoes a bit for it to be a really crunchy shell. Also season with pepper and thyme (or any other spice you like ).
- Set back in the oven for about 25 minutes or until they are golden.
- Share eggplant lengthwise slit and the shell. Place in an ovenproof dish, or on a baking sheet with parchment paper and drizzle with a little oil. Bake in the oven at 200 ° C for 30 minutes.
- Remove them from the oven and scrape out the contents (they are very hot , so you can let them cool a bit first).
- Mix eggplant content together with the other ingredients into a creamy filling. Add possibly a little chopped sweet pepper, or if you are more daring - chili. It provides the filling with both a little color and crunch .