Not tooting my own horn here, but I foresee lots of saves, likes, and positive comments on this one . The balance of crispiness with the savoury flavours in such a simple recipe will have you ditching frozen potatoes and working from scratch. Especially when I have spilled all my tips and tricks on how to perfect them quickly and easily.

You’ll Want to Save this Recipe to Your Favorites!

The Perfect “Roasties”

I love a well-put-together roast dinner as much as any of you. So does my family and that’s why I like to ensure I’m giving it my best. The perfect roasties are an essential side dish with roast beef, Turkey, Chicken or any main protein dish.

For the non-British, “roasties” is the colloquial British term for crispy roasted potatoes. They’re known for being creamy on the inside while sporting a divinely thick crispy crust on the outside.

The trick to the balance in texture: a quick boil bath for the potatoes before roasting in the oven. Parboiling the potatoes helps create that creamier inside texture before they go into the oven in their butter marinade to crisp up.

Bite-Sized Roasted Potatoes Baked to a Crisp

What to Serve These Perfect Crispy Roasted Potatoes With

These potatoes honestly do well to be served on their own if you’re in the mood for something light and simple. But, they also do other main dishes a great service as a side dish. Serve them with:

1. Pot Roast/Roast Beef

2. Baked Chicken or Turkey

3. Seafood (Baked Salmon, Fried Shrimp, etc.)

4. Grilled Steaks

And, of course, the list goes on. You can serve them up next to a hearty salad with vegan protein choices as well.

Pro Tips

Be sure not to skip adding the oil because it helps to keep the butter from burning.

Use an oil that has a high smoking point like avocado, sunflower, or olive oil.

Shake the parboiled potatoes in a sieve to create a flaky shaven texture to help the butter and oil better stick and create a thicker crispy outer layer.

Potatoes need to be evenly coated in the butter and oil mixture to get the golden color and crispy texture.

Be sure to spread the potatoes as evenly as possible onto the sheet pan so they cook evenly and can crisp up.

Halfway through the 45 minute bake time, you can remove them to shake them up, but I didn’t do that and they still came out perfectly crispy.

Don’t roast them too long ahead of serving time to help them keep their crisp when eaten.

You’ll be Craving Them More Often Than You Think

Frequently Asked Questions

Share this Recipe with Those You Love

Ingredients

• Potatoes
• Butter
• Oil
• Salt and Pepper
• Rosemary

Step by Step

First, peel, cut, and wash potatoes and bring water to boil in a pot as you cut potatoes into about 4 to 6 cubes each.

Then, add potatoes into boiling water for about ten minutes. You want to preheat your oven to 220 degrees Celsius. In a sheet pan, add the butter and oil and put into the oven so the butter can melt.

Once you remove the parboiled potatoes, pour into a sieve and shuffle, moving the potatoes up and down until the potato gets flaky and crumby all around (it will have a shaven type look around the edges).

Then, pull out the sheet pan with the butter and oil, put the potatoes in it and, using a spatula, move potatoes around so that it’s all coated in the oil and butter mixture.

Next, spread the potatoes out flat, sprinkle salt and pepper to taste, and remove the leaves of 1 or 2 sprigs of rosemary off the stem and put them on the potatoes.

Finally, put the pan in the oven to bake for 45 min on 220 degrees Celsius until it gets nice and golden and crispy.

Serve and enjoy

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must-Try Recipes:

• One Pot Super Simple Mac and Cheese
• Simple Dal Tadka with Extra Garlic and Chilli
• Creamy Chicken and Green Beans Curry
• Caramelised Red Onion and Cherry Tomato Orzo Soup (Birds Tongue Soup)
• Persian Meat Kotlet (Meat Cutlet)

The post How to Make the Perfect Crispy Roasted Potatoes appeared first on PEANUTSWIRLS.

This chicken dish is one of my most frequently-made recipes. It’s foolproof and every time I make it, it turns out perfect!

Juicy Chicken Roasted to Perfection

Guests Will Be Impressed!

When I have guests over, I always like to have a variety of dishes on my table; a lamb dish like The Best Slow Cooked Pomegranate Beef Shank, a vegetarian dish or any kind of salad, and of course a chicken dish.

This recipe is one of the easiest recipes. It is my ultimate go-to recipe when I have guests over. And since it is a quick meal, it is a perfect last-minute dinner idea.

The best Spatchcock Chicken

What makes Simple Sheet Pan Spatchcock Chicken and Chips so special

This dish is a family favorite. I personally make it once a week and they love it! Even my 2-year-old son who doesn’t really like to chew, enjoys it. So I’m pretty sure you, your family and all your guests will love it too!

This Simple Sheet Pan Spatchcock Chicken and Chips is perfect for the festive season! With Christmas just around the corner, you can prep a platter like this within 10 minutes. It’s also a great replacement for turkey.

This simple spatchcock chicken and chips is so easy to put together with step by step instructions, a walk in the park! It uses very few ingredients, most of them are available in your pantry right now. It takes less than 10 minutes to be prepped and a total of an hour to be ready.

Preparing dinner could be a hard task some days, but with this recipe, just prep the dish and pop in the oven while you get some other work done around the house making it an ideal dish for a busy lifestyle. And, its healthy! It is a well balanced meal, especially when paired with a fresh bowl of salad

What is Spatchcocking?

Spatchcocking is a great cooking technique that allows the chicken to cook faster. It consists of removing a chicken’s backbone so that it lays flat. Hence the name Spatchcock Chicken.

So here’s how I did it; I cut from the neck down on each side, and I just take the spine out of the chicken. I then turn it around and press the breast down, and there you have it!

Five-Star Meal!

Pro Tips

I always use baby chicken for this recipe because it’s fresh, really meaty, and juicy.

One hour is enough to perfectly cook your chicken even if you were cooking a medium or large chicken.

An easy way to get rotisserie chicken is to use a generous amount of salt.

Don’t cover your chicken up as it sucks all the juices and goes dry. You might need to cover lamb but not chicken especially not smaller ones. Just bake it on high heat for 45 min to an hour and you will have succulent delicious juicy chicken.

Alongside it, you can make a fresh salad, or boil some vegetables like broccoli.

Frequently Asked Questions

Ingredients

• Chicken
• Potatoes
• Salted butter
• Salt
• Garlic powder
• Black pepper
• Olive oil

Step by Step

First, choose 2 trays, one for the chicken and the other one for the chips. Preheat your oven to 200 degrees. Then, wash your potatoes and sponge them really well. Leave the skin and cut them into big chunks.

Here’s a video on how to Spatchcock Chicken.

Next, melt the butter so it becomes soft, because you want to create a paste. Then mix it with the spices and olive oil. Massage your chicken fully with the butter paste, place on a tray and set it aside.

Then, mix the rest of the butter paste with the chunky potatoes. When you lay your potatoes on the tray, make sure they don’t overlap on top of each other.

Bake the two trays at the same time for no less than 45 minutes to an hour. Put the chicken on top and the potatoes on the bottom of the oven for 30 minutes. After 30 minutes flip them so the chunky chips go on the top and the chicken on the bottom.

After an hour, put the chicken right back to the top again just to make it more golden.

And there you have it, Simple Sheet Pan Spatchcock Chicken and Chips!

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Must-Try Recipes

• Tahini Walnut Aubergine Dip with Crispy Butter Beans
• Festive Holiday Honey Nut Gift Jar
• Simple Homemade Oxtail Soup
• Caramelised Cabbage and Leek Turkish Borek
• Classic English Shepherds Pie

The post Simple Sheet Pan Spatchcock Chicken and Chips appeared first on PEANUTSWIRLS.

Börek or Turkish Pastry comes in so many different shapes and sizes, so you’re spoilt for choice with creativity, and as for taste, they are absolutely delicious!

Rolled to perfection!

The Different Shapes of your Turkish Pastry

I made my Caramelised Cabbage and Leek Turkish Borek into small spiral shapes as I feel, not only do they look better appearance-wise, but they’re also much easier to demolish! Having your own personal borek to devour is always good

There are many others shapes Borek can be made into, altogether in one dish or separately, in a mixture of shapes. They all follow the same steps, by putting the filo sheets on top of each other but how many filo sheets is what changes, along with the end shape of course.

You can choose to make a whole spiral in one dish and once cooked, cut into slices as you would cut a cake. Or you can choose to make it flat in a Pyrex dish or cast iron dish, with the sheets stacked on top of each other, also like a cake! For this, you would need a runnier mixture and have each filo sheet dipped inside the mixture to get nice crinkled layers in your Pastry.

Turkish Borek can also be made into a roll and bent into a U-shape. A very popular shape amongst Turks and Kurds, or rolled like baklawa and cut into straight lines in the Pyrex. Time to get creative!

The Creative Fillings

Variation doesn’t just come in shapes and sizes, but also filling! In Turkey, a popular type and one of the best-known fillings used is Patatesli Borek, giving you a potato-filled pastry. They taste absolutely delicious and everyone will love them, these recipes are the perfect appetiser or side dish that everyone will love, I cannot guarantee anything more!

Ispanak Borek is also one of my favourites and a traditional filling for your Borek! It’s a delicious mix of spinach, feta and leek, mixed together and stuffed in your filo sheets. Have you tried my Homemade Spinach Basil Feta Borek? Check it out here.

Another filling that you wouldn’t want to miss trying is Kiymali Borek, a minced meat filling which will be your new favourite.

A Turkish Pastry made with Flaky Filo

Top Tips for your Rolled Caramelised Cabbage and Leek Turkish Borek

When putting your Borek design together, you can choose whichever design you like, rectangular, square of circle, but most importantly, make sure you have at least 2 layers of filo pastry at the bottom to make it easy to cut and serve.

Rolling your filo pastry is easy when all goes smoothly, but can become is the hardest part of this dish when it starts to crack. Keep brushing your oil and egg mixture with every little roll and top the borek with the mixture to keep it moist.

This is a quick recipe to put together so enjoy the process, its quite therapeutic and definitely enjoy the tasty result

Ingredients

• Filo Sheets
• Feta Cheese
• Leek
• Egg
• Oil
• Cabbage
• Black Pepper
• Sesame Seeds

Step by Step

Start by chopping up the leeks and cabbages finely. Pour 1/4 cup of oil into the frying pan with the black pepper and sauté altogether until they start to brown and caramelize. This usually takes about 10 minutes on medium heat.

Here’s a video so you can see exactly how I roll them.

Crumble the feta on top of the mixture and give it a small mix. Do not over mix it because the heat will completely melt the feta and it wouldn’t show in your dish.

In a bowl, whisk the remaining oil and 2 eggs. Lay 2 sheets of filo pastry, one at a time, on top of each other and brush the egg and oil mixture over the surface of the top filo sheet.

Put a line of the filling on the brushed sheets longways.

Start to roll it slowly. You may notice that the filo sheet breaks and doesn’t roll properly – what to do in this case, is keep brushing the mixture on the filo sheet as your roll so the dough stays nice and wet, stopping it from breaking.

Also, this keeps the borek roll crispy while its baking in the oven.

Gently, roll the pastry into a spiral shape. If it does get a bit crackish, brush the top with the same oil and egg mixture and sprinkle some sesame seeds on top.

Put your tray in a preheated oven at 180 degrees and bake for about 30 minutes or until golden. It is better if it cooks on medium heat rather than high heat to make sure the borek rolls are cooked thoroughly, all the way through.

Serve and enjoy!

Frequently Asked Questions

If you do make this recipe, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you are all making.

And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you

Recipes You Must Try

• The Best Simple Cookie Dough Recipe
• Roasted Vegetable Chickpea Couscous Salad With Sultanas
• Sweet Pepper and Dill Salmon with Buttery Dill Rice
• Turkish Pepper and Egg Shakshuka
• Turkish Bulgur Pilaf with Chicken

The post Caramelised Cabbage and Leek Turkish Borek appeared first on PEANUTSWIRLS.

Satisfying filling with a crispy outside

The Personal Touch

When I say these Vegan Black Bean Tacos are loved by everyone, I literally mean everyone!

Ever since starting Peanutswirls, my sister has been encouraging me to share this recipe and when it comes to my sister, she’s quite hard to please, especially with food! In her opinion, this is one of the best recipes ever made and one of her absolute favourites of all time, so in my eyes… that’s definitely a win for me!

My husband too! He’s a meat eater and absolutely loves his meat, but he was the first to agree that from the punchy flavours of the filling, you couldn’t actually tell there was no meat in this dish! He is a huge fan of these Vegan Black Bean Tacos, so satisfying and so filling, packed full of protein.

Guacamole Dip

I love to serve these Tacos with my homemade guacamole recipe. I made this a few days ago with just 3 simple ingredients, avocados, lemon juice and coriander leaves.

Usually, I add tomatoes and onions to the guacamole, but this time I kept it super fresh with just the 3 ingredients above.

The trick to making the perfect guacamole dip is picking the right avocados at the right amount of ripeness. Avocados that are not ripe enough will be hard and your guacamole will be somewhat flavourless, but, too ripe will ruin the taste. Just give the avocado a small squeeze.. if there is no give, the avocado is not ripe yet, too much give and your avocado is too ripe!

Have you ever heard of goldilocks and the three bears? An avocado that squeezes a little but not too much, is just right! Don’t worry though, after a few attempts at making your guacamole dip, you’ll become an expert!

Deliciously fulfilling Tacos with a dash of guacamole

Top Tips

What I love about this recipe is how quick it is to put together! It’s my go-to recipe for all occasions, but I especially love to show it off when I have all my girlfriends over, looking to enjoy a super duper yummy wholesome vegan meal.

I also serve these Vegan Black Bean Tacos with sour cream for extra taste. I use sour cream as a substitute for full fat Greek yogurt to keep the recipe 100% vegan.

You can choose to use a ready made Taco spice/seasoning mix instead of the spices i’ve used in the recipe. The mix comes complete with all the tasty spices you would want including garlic and onion powder. I’ve used fresh garlic and onion in my recipe so these can be substituted in easy.

Ingredients for the Tacos

For your tacos:

• Garlic
• Onions
• Black Beans
• Portabella Mushrooms
• Tomatoes (optional)
• Barbecue Sauce
• Cheddar cheese
• Smoked paprika
• Cajun seasoning
• Oregano
• Ground Cumin
• Ground turmeric
• Salt

For your guacamole dip:

• Ripe avocados
• Lemon juice
• Coriander leaves

Easy Steps to make Black Bean Tacos

First, dice up your onions and garlic cloves and add to the pan.

Then, slice the portabella mushrooms and add to the mixture. Mix altogether and cook on low heat.

Add the smoked paprika, cajun seasoning, oregano, ground cumin, ground turmeric and salt to the pan.

Drain your black beans, add to the mixture and mix well.

Add your barbecue sauce and mix again. Cover the pan until the mixture has cooked nicely.

*Optional Step* Add your chopped tomatoes to the mixture. I used my very own homegrown tomatoes that didn’t ripen. Although you cannot eat these tomatoes raw, cooking them in food is absolutely delicious!

Let all the ingredients cook well together.

Now, we’re ready to roll. Fill the tacos with 2 tablespoons to mixture each. Fill the remaining space with cheddar and fold them over.

Place the tray in the oven and cook until the edges become a crispy golden colour and the cheese has melted. Sprinkle with fresh chopped parsley and serve with guacamole and sour cream. Bon appetite!

Other recipes to try

• Sumac Chicken with Pan Fried Butter Tomatoes
• Persian Ramadan Lamb and Lentil Shami Kofta
• Persian Meat Kotlet (Meat Cutlet)
• Spanakopita Dip – Cheesy Spinach Dip
• Bechamel Pasta Bake (Macarona Bechamel)

The post Vegan Black Bean Tacos appeared first on PEANUTSWIRLS.