I love fries. Did I say I love them??? NO, I am IN LOVE with fries. When I was in high school I think I ate them every weekday for 3 years and maybe still on the weekend and I NEVER once got tired of them. When I was growing up my mother always said that I will one day grow up and stop eating them with so much vigor but either I am yet to grow up or she was wrong. Unfortunately though, as you grow up you begin to notice that fries (or chips as we like to call them) are really not that healthy!!! And after high school you realize that you can not eat the same way you did in high school and not add on some weight. Anyway a few years after high school and a couple of kilos up I decided to join a gym and get a trainer. This trainer decided that he will cut short my love affair with potatoes and I was so heart broken, a few months into training and I was allowed to eat some potatoes but still no fries, but he told me how to bake fries, I honestly did not even think that this was possible. I went home VERY skeptical about baked fries but at the end it was not that bad, with time I experimented with different spices and LOVED this one best so most nights when I feel like a steak and fries, I throw them both in the oven and save on a shit load of unwanted fats. HAPPY COOKING!!!
· 3 potatoes (sliced into chips)
· 1/2 tsp garlic (or regular) salt
· 3 cloves garlic, minced or sliced
· 2 teaspoon dried rosemary
· 1 Tbsp vegetable oil
· 1/2 tsp pepper
1. Preheat oven to 230 degrees Celsius.
2. In a large bowl, mix oil, garlic, rosemary, salt, pepper and potatoes together.
3. Spread the potatoes onto a greased baking sheet in a single layer.
4. Bake about 40 minutes, or until golden brown (turn after about 20 mins to bake both sides).
5. HAPPY EATING!!
NB: If you want you could bake the fries with out the garlic then fry the garlic in about 1table spoon of olive oil then toss the baked fries in the oil. This gives a bit of a different intensity of the garlic flavor.
So I saw this photo up on Pinterest. I actually saw it through a friend I was following and one of her friends had Pinned it, I know long string.
Anyway I just had to try it, I love potatoes anyway they are made I love them. My friends like making fun of me and saying its because of what part of the country I am from, well maybe it is 🙂 but bottom line is potatoes are GREAT. It was put under the name of sliced baked potato but I did some research and found out that it’s a Swedish version of roast potatoes with the above name This meal took about 30mins in the oven. Its easy as. I made two I used salt in one and aromat (spiced salt with flavouring) in the other they were both as good. Next time I’ll try and put in some garlic see how it goes.
The last photo is the one that was pinned on pinterest, looks a bit different from mine guess coz the potato was bigger and they cooked for longer. But truth be told it is very hard to get a meal looking like what someone else has posted on the net. I had this with a seared steak and it was quite nice. HAPPY EATING!!
Thinly slice the potato almost all the way through. drizzle with butter, olive oil, salt and pepper. Bake at 220 degrees Celsius for about 40 min. EASY PEASY!!! HAPPY EATING!!
- 1 whole chicken (about 1.5 kg)
- 2 medium sized lemons
- 2-3 teaspoons of olive oil
- 2 teaspoons freshly ground pepper
- 4 teaspoons dried rosemary (if you can get fresh even better)
- 1/2 clove of garlic (lightly crushed when bulb is whole)
- Preheat oven to 250°C
- Remove the chicken from the fridge about 30 minutes before cooking.
- Clean the chicken thoroughly with cold water then dry it with a towel
- salt and pepper the cavity of the chicken
- Clean 1 lemon and prick it all over using the tip of a sharp knife or fork. Put inside the chickens cavity with 2 teaspoons of rosemary and garlic.
- Season chicken with the olive oil, salt and pepper. Squeeze about half of the remaining lemon on the chicken rubbing well to ensure it’s evenly seasoned. Finally rub the remaining rosemary on the chicken.
- Reduce the oven temperature to about 200°C. Place chicken on middle shelf and cook for about 1hr.
- Cooking time will vary depending on the oven used. Chicken is done if chicken is pricked and the juices are clear.
- Serve with Potatoes or roast veggies
I originally got the idea of this dish from another Kenyan blog called Jikoni Konfidential. I tried it and really liked it so I did some research and found that the dish is called Batata Harra a Lebanese dish that is usually served as an appetizer. So I combined a few recipes and this is what made my mouth happiest 🙂
- 3 potatoes peeled and cubed
- 1 medium onion, finely chopped
- 2 cloves of garlic
- ½ red bell pepper, cut into thick short strips
- ½ yellow bell pepper, cut into thick short strips
- ½ cup of coriander (Dhania) leaves, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon of lemon juice
- ½ teaspoon of cayenne pepper
- ½ teaspoon of coriander powder
- ½ teaspoon garlic powder
- salt and fresh pepper to taste
- oil for frying potatoes
- Heat water in a sauce pan till just about to boil, add a little salt, the garlic powder and potatoes.
- let boil for about 5 minutes (till the potatoes are lightly cooked, but not cooked through)
- Heat oil in a wok or sauce pan
- drain potatoes and dry with towel
- Fry potatoes until crisp. Set on a paper towel to drain
- In another pan heat olive oil then add onions, garlic, red and yellow peppers, coriander powder and cayenne pepper and sauté.
- Add potatoes, season with salt, pepper and lemon juice.
- Add ¾ of the coriander leaves and mix well.
- transfer to a plate and garnish with the remaining coriander.
So at the end of the night this is what my plate looked like. If any of you try it please let me know how it goes 🙂