An easy side that will go with almost anything…… Use a few potato varieties to create a colourful dish.
I love packing. I am pretty good at it. I love a good packing spreadsheet and have the ability to travel incredibly light. In my early twenties I sold everything I owned and set off to travel Australia with a great friend, we spent a couple of years moving around and so lived solely out of one suitcase. If I bought a new pair of jeans something had to go so they could fit in. It was really inspiring to learn how little material things can mean and that it really is relationships and experiences that are the most important. Even though I now do have a wardrobe, I still get rid of something every time a new item comes in. It sets up the question; is this new thing worth more than something that will have to go?
Anyway, so I am baking potatoes and packing and looking forward to escaping the cold.
These cute little hasslebacks are a great way to make the mere spud a little more interesting and can be done with most types of potatoes, even sweet potato.
1 medium sweet potato
4 baby red delight potatoes
4 baby cream delight potatoes
1 tbsp olive oil
1 tbsp melted butter (for vegan just use 2 tbsp olive oil)
2 sprigs rosemary
Heat oven to 220°C. Scrub potatoes with a scourer but do not peel. Cut slits really close together, down three quarters of the height of each potato. Combine the olive oil and butter (if using). Place potatoes on to a baking tray and brush each with a little of the butter/olive oil, sprinkle over some rosemary and season well with salt and pepper. Bake for 40 minutes, every 10-15 minutes brush with a little more butter/olive oil. Remove and serve once all potatoes are cooked through and nice and crispy.