Roasted Potatoes and Chickpeas
This recipe is all warming buttery goodness that is a bit of a spin on having boring plain potatoes or your regular hot potato salad. Besides, I think that anything that makes potatoes look this pretty must be good. I really like the flavour that the Paprika adds to the dish and if it is something you like I think you could easily add more paprika to make the flavour stronger. I kept mine quite mild to be sure that my girls would eat it too.
Roasted Potatoes and Chickpeas
Ingredients
800g potatoes (I mixed standard white potatoes with my orange sweet potato)
100g butter
1 teaspoon fresh thyme leaves
1 clove garlic, crushed
¼ teaspoon smoked paprika
1 teaspoon sea salt flakes
400g canned chickpeas
Method
- Preheat your oven to 200C
- Use a mandolin to slice potato into 3mm thick slices. I like to leave the skins on but its up to you if you would prefer to peel them first. Place slices in a large bowl.
- Place butter, thyme, garlic and paprika in a small saucepan and cook over a low heat until butter is melted. Stir in your salt, and season with pepper.
- Pour your melted butter mixture over the potatoes and gently toss to cover each slice with butter.
- Place half of the chick peas in the bottom of your baking dish. Arrange potato slices upright over the chickpeas. I took my time and alternated my orange and white and stood them all up. You could just throw them all in higgeldy piggeldy it wouldn’t really matter.
- Top your potatoes with the remaining chickpeas. Don’t waste any of the goodness, drizzle any remaining butter mixture over the top.
- Bake for 25 minutes, until top of potatoes are golden. I just pulled out a single slice of potato to check if they were cooked through.
Serve with sprigs of fresh thyme on top.
Do you get sick of boring plain potatoes?
Would you take the time to make your Roasted Potatoes and Chickpeas pretty or just slap them in any old way?
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