Over the month of March, I took a recipe development webinar with Carla Lali Music, one of my favourite personalities from the BA Test Kitchen pre covid. While I learned a few things and a few things I knew but never put into practice, I also learned a few new social media and self-promotion tips. I posted an Instagram post today and made the first mistake that I knew I should do but didn’t. I didn’t put the full recipe in the caption because I didn’t write it down!
The Instagram post I created today was about getting extra crispy potatoes and super buttery carrots just in time for Easter. You can see the post here. I explained perfectly how to get the crispy potatoes but failed to put the buttery carrots down. I blame trying to post an Instagram post at 6 a.m. without a scheduler, but in reality, I forgot what I did!
After some investigation (watching my footage over and over), I can confidently tell you how to make these buttery carrots and crispy potatoes just in time for Easter or your next Sunday roast.
Crispy Potatoes:
2lbs Potatoes
5 sprigs fresh rosemary
Olive Oil
Salt and Pepper
Pre-heat the oven to 425F. Fill a pot with salted water and bring to a boil. While waiting for the water to boil, peel the potatoes and halve them if you are using large potatoes. Strip the leaves off the rosemary sprigs and mix them with salt and pepper. Measure with your heart.
Put the potatoes into the boiling water and cook until you can easily stick a fork in it but it doesn’t fall off. Drain the potatoes and toss them in a pan to fluff up. Drizzle with some olive oil and sprinkle the rosemary, salt and pepper mix on top. Put into the oven and cook until you get the crispiness you like. My time was about 1 hour.
Buttery Carrots:
1 lb carrots
3 sprigs fresh thyme
¼ cup salted butter
Peel and cut the carrots into about 1 ¼ inch chunks and put them into an oven-safe dish. Sprinkle on some fresh thyme, salt and pepper and add the butter to the dish in one clump. Cover with tin foil and cook for about 1 hour. The butter will melt and almost poach the carrots in it!
Once both are ready, serve with your favourite Sunday or Holiday Roast and enjoy!
Happy Easter.