HASSELBACK NEW POTATOES WITH OREGANO RECIPE | BBC GOOD FO…
Looking for something different to try with your new potatoes? This fun looking side dish makes for beautifully tender potatoes that soak up all the herby flavours
Provided by Rosie Birkett
Categories Dinner, Side dish
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 8
Number Of Ingredients 4
Steps:
- First, prep the potatoes. Put them, one at a time, onto a wooden spoon and, starting at one end, cut across their width at 3mm intervals with a chef’s knife – the spoon will stop you from cutting all the way through the potato.
- Once all the potatoes are prepped, heat oven to 200C/180C fan/gas 6. Put the butter and oil in a roasting tin over a medium heat to melt the butter. Tip in the potatoes, season, and scatter over the oregano. Give the potatoes a good toss so they’re coated, then roast on the bottom shelf of the oven for 45 mins-1 hr until golden and tender.
Nutrition Facts : Calories 136 calories, FatContent 7 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 2 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.1 milligram of sodium
GREEK-INSPIRED CAULIFLOWER STEW | JAMIE OLIVER VEGAN RECIPES
I love to serve this with bread to mop up the juices – heavenly!
Total Time 1 hours 25 minutes
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 200ºC/400ºF/gas 6.
- Use a speed-peeler to strip the lemon zest into a large casserole pan on a medium heat, then add 2 tablespoons of oil and the garlic bulb.
- Peel and quarter the onions and separate into petals, destone the olives, and slice the potatoes 1cm-thick. Add to the pan, pick in the oregano leaves and cook for 5 minutes, or until just starting to soften and colour.
- Quarter and add the tomatoes, then season to taste with sea salt and black pepper.
- Pour 500ml of water into the pan and bring to the boil, stirring well and scraping up any sticky bits from the bottom.
- Discard just the tatty outer leaves from the cauliflower, then cut a cross into the stalk and push it right down to the bottom of the pan.
- Drizzle with 1 tablespoon of oil, cover, then place in the oven for 1 hour, or until golden and caramelised, basting occasionally and removing the lid halfway through.
- Remove the cauliflower to a serving platter and pick out the garlic bulb, then place the pan back over a medium heat on the hob, stir in the peas or broad beans, and simmer for 5 minutes.
- Carefully squeeze all the garlic out of the skins and stir back into the pan. Taste and tweak the seasoning, if needed, then pour over the cauliflower and finish with a good squeeze of lemon juice.
Nutrition Facts : Calories 311 calories, FatContent 12.3 g fat, SaturatedFatContent 1.9 g saturated fat, ProteinContent 11.9 g protein, CarbohydrateContent 41 g carbohydrate, SugarContent 21.2 g sugar, SodiumContent 0.3 g salt, FiberContent 11.9 g fibre
More about "fresh oregano leaves recipes"
GREEK-INSPIRED CAULIFLOWER STEW | JAMIE OLIVER VEGAN RECIPES
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 311 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Use a speed-peeler to strip the lemon zest into a large casserole pan on a medium heat, then add 2 tablespoons of oil and the garlic bulb.
- Peel and quarter the onions and separate into petals, destone the olives, and slice the potatoes 1cm-thick. Add to the pan, pick in the oregano leaves and cook for 5 minutes, or until just starting to soften and colour.
- Quarter and add the tomatoes, then season to taste with sea salt and black pepper.
- Pour 500ml of water into the pan and bring to the boil, stirring well and scraping up any sticky bits from the bottom.
- Discard just the tatty outer leaves from the cauliflower, then cut a cross into the stalk and push it right down to the bottom of the pan.
- Drizzle with 1 tablespoon of oil, cover, then place in the oven for 1 hour, or until golden and caramelised, basting occasionally and removing the lid halfway through.
- Remove the cauliflower to a serving platter and pick out the garlic bulb, then place the pan back over a medium heat on the hob, stir in the peas or broad beans, and simmer for 5 minutes.
- Carefully squeeze all the garlic out of the skins and stir back into the pan. Taste and tweak the seasoning, if needed, then pour over the cauliflower and finish with a good squeeze of lemon juice.
HASSELBACK NEW POTATOES WITH OREGANO RECIPE | BBC GOOD FO…
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Dinner, Side dish
Cuisine British
Calories 136 calories per serving
- Once all the potatoes are prepped, heat oven to 200C/180C fan/gas 6. Put the butter and oil in a roasting tin over a medium heat to melt the butter. Tip in the potatoes, season, and scatter over the oregano. Give the potatoes a good toss so they’re coated, then roast on the bottom shelf of the oven for 45 mins-1 hr until golden and tender.
GREEK-INSPIRED CAULIFLOWER STEW | JAMIE OLIVER VEGAN RECIPES
From jamieoliver.com
Total Time 1 hours 25 minutes
Cuisine https://schema.org/VeganDiet, https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 311 calories per serving
- Preheat the oven to 200ºC/400ºF/gas 6.
- Use a speed-peeler to strip the lemon zest into a large casserole pan on a medium heat, then add 2 tablespoons of oil and the garlic bulb.
- Peel and quarter the onions and separate into petals, destone the olives, and slice the potatoes 1cm-thick. Add to the pan, pick in the oregano leaves and cook for 5 minutes, or until just starting to soften and colour.
- Quarter and add the tomatoes, then season to taste with sea salt and black pepper.
- Pour 500ml of water into the pan and bring to the boil, stirring well and scraping up any sticky bits from the bottom.
- Discard just the tatty outer leaves from the cauliflower, then cut a cross into the stalk and push it right down to the bottom of the pan.
- Drizzle with 1 tablespoon of oil, cover, then place in the oven for 1 hour, or until golden and caramelised, basting occasionally and removing the lid halfway through.
- Remove the cauliflower to a serving platter and pick out the garlic bulb, then place the pan back over a medium heat on the hob, stir in the peas or broad beans, and simmer for 5 minutes.
- Carefully squeeze all the garlic out of the skins and stir back into the pan. Taste and tweak the seasoning, if needed, then pour over the cauliflower and finish with a good squeeze of lemon juice.
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