The Crispy Potato Secret

I'm excited to kick off today's tutorial by sharing my secret to achieving perfectly crispy potatoes. The key is to start with the right type of potato. I recommend using Maris Piper or King Edward potatoes as they have a high starch content, which results in a crispy exterior and a fluffy interior.

To prepare the potatoes, peel and cut them into even-sized pieces. Then, place them in a pot of cold water and bring it to a boil. Cook the potatoes for about 10 minutes until they are parboiled. Parboiling helps to remove excess starch and ensures a crispier end result.

After parboiling, drain the potatoes and let them steam dry for a few minutes. Meanwhile, preheat your oven to 200°C (400°F).

Next, coat the parboiled potatoes with a drizzle of olive oil and season them with salt, pepper, and your favorite herbs and spices. Transfer the potatoes to a baking tray, making sure they are spaced apart to allow for even cooking. Roast the potatoes in the preheated oven for approximately 30-40 minutes or until they are golden brown and crispy. Make sure to turn them halfway through to ensure even browning.

Once the potatoes are crispy and golden, remove them from the oven and let them cool slightly before serving. They are the perfect side dish for any meal and will be a hit with your family and friends!

Zingy Veg: A Burst of Freshness

Now that we have the crispy potatoes sorted, let's move on to the zingy veg component of this dish. I love incorporating colorful and vibrant vegetables to create a fresh and healthy contrast to the potatoes.

For this recipe, I recommend using a combination of bell peppers, cherry tomatoes, red onion, and spring onions. Feel free to add any other vegetables you enjoy or have on hand.

To prepare the zingy veg, start by slicing the bell peppers into strips and halving the cherry tomatoes. Thinly slice the red onion and spring onions. You can also add some freshly chopped herbs like basil or parsley for an extra burst of flavor.

In a large pan, heat some olive oil over medium heat. Add the sliced red onion and sauté until it becomes soft and translucent. Then, add the bell peppers and cherry tomatoes. Cook for a few minutes until the vegetables are slightly softened but still retain their crunch.

Once the vegetables are cooked to your liking, remove them from the heat and stir in the sliced spring onions and freshly chopped herbs. Season with salt, pepper, and a squeeze of lemon juice for that zingy kick.

Serve the zingy veg alongside the crispy potatoes for a delightful springtime meal that's bursting with flavor and nutrients. This dish is not only delicious but also packed with vitamins and minerals to support your overall health and well-being.