Roast Potatoes and Carrots
Ingredients:
1 kg potatoes,
250 gms carrots,
80 gms Olive oil or fat,
Salt to taste,
Pepper to taste,
Kasuri Methi (Dry fenugreek leaves – optional).
Method:
Peel the potatoes and cut in big pieces. Take care to check that all the potatoes are equal in size. Peel the carrots and slice them into medium thick slices. Lightly blanch the carrots and boil potatoes for 7-10 minutes. Do not overcook the potatoes. Strain the carrot and potatoes and transfer them to a bowl and shake them a little to have rough edges. Season them with salt and pepper.
In the mean time, preheat the oven to ‘Gas Mark 7’ or 220 degrees C. Prepare the roasting tray. Add olive oil or any other fat to the tray
and keep the tray for heating in the oven on the upper shelf. After few minutes take out the tray from oven. Make sure the fat is pipping hot when you add the potatoes and carrots. With the help of a spoon transfer the potatoes and carrots from the bowl to the tray. Crush and sprinkle some kasuri methi over them to give it an indian taste.
Keep it in the oven for 45 mins. Take out the tray from the oven and turn over the potatoes and carrots keep them back till potatoes turn golden brown. Trasfer to serving dish and serve hot. Enjoy!
