Roasted Potatoes and Much More
Having friends over this evening gave me the opportunity to continue my quest for the perfect roasted potatoes. But with a fridge full of goodness I wanted to mix things up a bit so I threw in carrots, onions, apples and rosemary; soaked in olive oil - all stuff from the local Farmer’s Market. About 350 degrees for 45 minutes, apples and onions tossed in after 30 minutes. Flip every 5-10 minutes, salt and pepper.
I served it with grilled chicken on top of the roasted veggie goodness with strokes of mixed olive oil and hunan sauce on the edges of the plate. I would have shared a photo but wasn’t fast enough as my guest gobbled up the dish in seconds… ;)
PS. For starter we served applewood bacon wrapped asparagus and dessert crepe suzette with fresh raspberries and raspberry sorbet. Verdignan and Campo Viejo wines.
