#Roasted Potatoe recipe

[daily-deliciousness]

Honey roasted chicken

[lustingfood]

Crispy Cajun Smashed Potatoes (x)

[niftyrecipe]

Honey bacon roasted potatoes

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[vegan-yums]

25 Delicious Vegan Buddha Bowls!

[vegan-nom-noms]

Roasted Chimichurri Potatoes

[fattributes]

Dutch Oven Pot Roast with Yorkshire Puddings

[simmeringstarfruit]

Roasted Carrot Stew

A delicious savoury roasted carrot stew with earthy vegetables and aromatic fresh herbs. Perfect for a cold rainy day, this vegetarian soup recipe is inspired by the carrot stew from Zelda Tears of the Kingdom and Breath of the Wild.

Roasted Carrot Stew

This delicious carrot stew recipe makes 5-6 servings and takes about 90 minutes to make. 

To reduce the recipe time to one hour, skip roasting the carrots and potatoes – just simmer them for 15-20 extra minutes during step seven. Enjoy!

Ingredients

¼ cup oil

1 – 1 ½ cups onion, diced

4 cups carrots, chopped 

4 cups potatoes, diced 

2 tbsp butter

1 – 2 tbsp flour (for Gluten-free version, I recommend potato starch)

1 ½ cups coconut milk...

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[hungryforfood]

roasted baby potatoes & veg with garlic tomato sauce

[yasssss-food]

Roasted Garlic Potato Soup

[brunchbinch]

Roasted asparagus & potatoes (x)

[saltandlavenderblog]

Best pot roast recipe (simple!)

[daily-deliciousness]

Greek chicken and potatoes

[niftyrecipe]

Fondant sweet potatoes (slow roasted)

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[vegan-nom-noms]

Meaty Vegan Potato Skillet Gratin

[fattributes]

Leftover Prime Rib Hash

[askwhatsforlunch]

Roasted Sea Breams à la Marseillaise

Fragrant with fresh herbs and a touch of Pastis, these Roasted Sea Breams à la Marseillaise bring Provençal flavours to a hearty and warming dish. Happy Wednesday!

Ingredients (serves 3):

1 1/2 dozen Garden New Potatoes

1 green Garden Bell Pepper

1 onion

1 Green Onion

5 fluffy sprigs Garden Parsley

half a dozen large leaves Garden Sage 

1 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

2 tablespoons olive oil

3 beautiful sea breams (scaled and gutted)

a pinch salt and freshly cracked black pepper

1/4 cup Pastis

a drizzle olive oil

Preheat oven to 200°C/395°F.

Thoroughly rinse and scrub New Potatoes under cold water, then pat them dry. Halve New Potatoes, and add to a large roasting tin.

Halve, seed and dice Bell Pepper. Add to the tin.

Thinly slice half of the onion and white part of the Green Onion, saving green part for later, and add to the tin as well.

Finely chop Garden Parsley and Sage. Add half of the chopped herbs to the tin. Season with fleur de sel and black pepper, and drizzle with olive oil.

Toss well to combine and generously coat in oil and herbs.

Place roasting tin in the middle of the hot oven, and cook, 5 minutes.

Meanwhile, finely chop remaining halve of the onion and add to a medium bowl, along with reserved chopped Parsley and Sage. Give a good stir, to mix.

Season the inside of each sea bream with salt and black pepper, and stuff them with herb and onion mixture.

Place stuffed sea breams onto the vegetables in the roasting tin. Drizzle generously with Pastis and olive oil, and return to the hot oven.

Roast, at 200°C/395°F, for 35 minutes more.

Finely chop green part of the Green Onion.

Serve Roasted Sea Breams à la Marseillaise hot, sprinkled with green part of the Green Onion, with a glass of chilled Côtes de Provence rosé.