Side Dishes

Concetta’s Potatoes (Serves 4)

Concetta’s Potatoes

4 large potatoes – such as Maris Piper (roasting potatoes)

1 teaspoon dried rosemary

1 teaspoon dried sage

Sea salt and black pepper

2 cloves garlic, crushed

Olive oil

  1. Peel and slice the potatoes, and parboil in boiling water for 4 minutes.
  2. Place in a roasting tin, sprinkle over the rosemary, sage and garlic, season with salt and black pepper and drizzle over some olive oil – mix well.
  3. Place in a preheated oven, 200’c, for 35-40mins until crispy and well browned.

Baked Lemon Potatoes (Serves 4)

Baked Lemon Potatoes

1 kg new potatoes (waxy potatoes)

3 tablespooons olive oil

3 cloves garlic, crushed

125ml fish or chicken stock

60ml lemon juice

100g pitted black olives, sliced (optional)

1 small bunch parsley, chopped

Sea salt and black pepper

  1. For the lemon potatoes, cut the unpeeled potatoes into thick slices and place in a roasting tin. Add the olive oil, garlic, stock, lemon juice, salt and pepper, and toss to combine.
  2. Bake in a preheated oven, 200’c, for 50 minutes stirring every 10 minutes, 5 minutes before the end of cooking add the olives and the parsley to the potatoes. 

Homemade Oven Chips (Serves 4)

Homemade Chips – Delicious and no need for a stinking chip pan!

I always serve these when we have steak; they are easy to prepare, proving that there is no need for a stinking chip pan in order to have good chips! It is important to use baking potatoes for this recipe as they crisp up better.

3-4 baking potatoes, depending on the size and how hungry you are

2-3 tablespoons olive oil

Sea salt and black pepper

  1. Preheat the oven 200’c
  2. Cut the potatoes into thick chips, there is no need to peel them.
  3. Bring a saucepan of water to the boil, add the chips, boil for 4 minutes then drain well.
  4. Coat the chips with the olive oil and lay them out in single layer on a baking tray.
  5. Place in the preheated oven for 25-30 minutes, turning a few times during cooking.
  6. Serve immediately.

Baby Roast Potatoes with Garlic and Rosemary (serves 4-6)

Baby Roast Potatoes with Garlic and Rosemary

900g unpeeled new potatoes washed and cut roughly into 1cm cubes

2 tablespoons fresh rosemary, leaves chopped

2 cloves of garlic, chopped

2 tablespoons of olive oil

sea salt and black pepper

  1. Preheat the oven 200’c. Put the olive oil in a roasting tin and place in the oven to heat up.
  2. Place the potatoes in a clean tea towel and dry them thoroughly.
  3. Remove tin from the oven and carefully slide the potatoes into the hot fat. Sprinkle over the garlic and rosemary then stir around.
  4. Cook in the oven for 30-40 minutes.
  5. Season with salt and pepper before serving.

Tarragon Green Beans (serves 4)

These Tarragon Green Beans are the perfect accompaniment for Chargrilled Lamb Chops with a Shallot Chutney (see my Recipe Pages)

250g fine green beans

10g butter

1/2 clove of garlic, crushed

2 tablespoons tarragon, chopped

sea salt and black pepper

  1. Top the beans, place in salted boiling water and cook for about 4 minutes until they are nearly tender but still have ‘bite’.
  2. Meanwhile melt the butter and fry the garlic until lightly golden.
  3. Add the drained beans to the butter and garlic, stir in the tarragon and season before serving.