With the days growing longer, I can only be more and more excited about the prospect of writing more and creating more content for the blog. But most of all, it’s the prospect of time – the luxurious time to curate the things that I love. This creative space has always been has always been a peaceful, tucked away place to share my obsessions.
This past weekend was a reminder of the comfort of home. There are not many things that beat the smell of warm baked potatoes paired with the tanginess of a good garlic sauce. Coming to you with a simple recipe that has been one of my faves lately!
Ingredients (2 servings):
- 5-6 diced potatoes
- 3 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 1/2 tsp salt
- 4-5 cloves garlic, chopped
- 1/8 cup lemon juice
- 1/4 cup vegetable oil
- 1/4 cup olive oil
- 2 tsp salt
1: Preheat oven at 425°F. Pour diced potatoes into a 9×13 inch baking tray. Add olive oil, chili powder, cumin powder and salt into a bowl and stir together.
2: Place diced potatoes our mix over diced potatoes and using your hands, stir mix together such that all potatoes are covered in the sauce.
3: Try to arrange potatoes in a single layer. Place tray into oven and cook for 1 hour in the bottom rack. At 20 minutes, turn over potatoes and switch to top rack. Continuously keep checking that potatoes are browning evenly and turn over every once in a while.
4: After baking time is done, turn oven off and leave in oven for approximately another 5 minutes.
1: Add garlic, lemon juice, oils and salt into a blender and blend until all of garlic has been broken down and dissolved into mixture. Adjust to taste: more olive oil if you want to thicken, more lemon juice for zest or more garlic for that flavour.
Enjoy potatoes with dip to the side.
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