Roasted Potatoes and Brocolli recipe

What do you do when you have potatoes, broccoli and tomatoes….you make my delicious roasted potatoes and broccoli dish. There is nothing fancy about this recipe however its delish factor is very high and its perfect for those nights were you don’t want to fuss. The potatoes are roasted with garlic, rosemary and then mixed with sauteed’ onions, peppers and broccoli. Serve with your favorite fish, chicken or steak.


3 large  peeled and cubed Yukon gold potatoes
1 small head broccoli
2 quartered tomatoes
1/2 medium red pepper
1/2 medium onion chopped
4 cloves garlic minced
2 tbsp sliced fresh chives
2 sprigs fresh rosemary
1 tsp curry powder
olive oil
salt and freshly ground pepper
– Preheat oven to 350 degrees.
– Season potatoes with salt, pepper, curry powder and mix with half the garlic. Drizzle with olive oil and place in a shallow roasting pan topped with the rosemary. Potatoes should cook for about 40 minutes.
– Set aside roasted potatoes and heat a large skillet with olive oil.
– Cook onions for 2 minutes till translucent then add remaining garlic, broccoli and peppers. Cook veggies for about 5 minutes till broccoli is soft and slightly crunchy.
– Add tomatoes, potatoes and cook for 1 minute. Season with salt and pepper.
– Top with fresh chives and serve immediately.
simply delicious!

Left over mashed potato pancakes

If you are not sure what to do with left over mashed potatoes I have just the recipe for you….Potato pancakes. I stumbled across this idea on food.com and now I actually cook extra mashed potatoes just to make this recipe.
It’s very simple and great for breakfast the next morning.


2 cups leftover mashed potatoes
1/4 cup whole wheat flour
2 scallions thinly sliced 
2 eggs beaten
1/2 tsp garlic powder
Salt and pepper
Olive oil or organic non stick cooking spray 
– preheat pan to medium heat and add olive oil.
– Mix all ingredients except oil in a bowl and pour about a 1/4 cup for each cake in the hot pan.
– cook for about 3 minutes each side till cakes are golden brown and crispy.

  – Serve with sour cream, applesauce or bacon and spinach for a filling breakfast.  

Savory Tuesday : Easy roast potatoes

Ever wonder how some cooks always make the perfect roast potatoes with crispy outsides and fluffy insides? The secret is ‘vinegar’  I  recently found out that soaking potatoes in cold water and vinegar before roasting or frying will increase the crispiness. Since this discovery my homemade fries and roast potatoes always come out perfect and I am glad to share this with you. Below is a easy recipe for roast potatoes. Enjoy!


10 medium size russet potatoes
2 tbsp olive oil
1 tbsp truffle oil
2 tsp garlic powder
1 tsp paprika
Salt and freshly ground pepper


  • Preheat oven to 350 degrees .
  • Peel potatoes then soak in cold water and vinegar for 5 minutes.
  • scrape surface of potatoes with a fork , this is mostly for presentation.
  • Par-boil potatoes in salted water for about 15 minutes. Potatoes do not need to get fully cooked, this step speeds up the roasting process and results in fully cooked potatoes.
  • Drain potatoes then sprinkle paprika , garlic powder, salt , pepper and coat potatoes with olive oil and truffle oil.
  • Roast potatoes for 20 minutes until potatoes are golden brown and crispy.
  • Serve with your favorite roast and gravy

Yummy potatoes with spinach

I am a big fan of potatoes, but I tend to make the same potato dishes like mashed potatoes, baked potato or potato salad. My mum recently told me about a potato and spinach dish she likes to make and I could not believe how simple the recipe was. Spinach is one of my favorite vegetables so having it with potatoes is a perfect combination for me. I made this spinach and potatoes last night and it will definitely become a regular on my menu. This side dish is great with steamed vegetables, rotisserie chicken and avocado slices like my mum did below.


2 pounds white potatoes
3 garlic cloves minced
1/4 cup onions finely chopped
1 pound spinach
juice from one lemon
salt and pepper
2 tablespoons olive oil


  • In a large pot ,cover potatoes with salted water and bring to boil over medium heat until tender.Drain potatoes and set aside.
  • Heat oil in a large saucepan and add onion and garlic.Cook for about a minute until onion softens.
  • Add spinach and cook until it is wilted then add potatoes ,lemon juice and salt and pepper.
  • Stir and cook for about 5 minutes and serve warm.

Yummy Potato Salad

One of my favorite dishes growing up was potato salad., I remember all that was added to the potatoes was mayonnaise, eggs and grated carrots. Despite the very plain recipe, I could not have enough of it. While watching the food network channel years ago I saw one of the chefs add fresh herbs to their potato salad and since then I have never made potato salad the same way. You can add your favorite ingredients to the salad like tuna or celery. My lovely sister Val made this potato salad and she added bean sprouts for a nice twist to the recipe. Serve with grilled chicken and vegetables for a complete meal.

1 1/2 pounds Yukon gold potatoes
1 large egg
1/2cup chick peas
1 cup mayonnaise
2 tablespoons Dijon mustard
1/4 cup buttermilk or cream (optional)
1/2 cup sliced green onions
1 tablespoon flat leaf parsley, chopped
1/4 cup dill, chopped
1 tablespoon fresh lemon juice
Freshly ground black pepper
Kosher salt


  • In a large saucepan with cold water and salt , put potatoes and eggs and boil.
  • After 13 minutes take egg out and cool
  • Continue cooking potatoes until soft but not overcooked, about 6 minutes.
  • Drain potatoes and cool.
  • Mix together remaining ingredients excluding the egg in a large bowl.
  • Chop egg into extremely small pieces then add into bowl.
  • Peel potatoes and cut them into quarters or smaller if using big potatoes.
  • Add potatoes into bowl and gently mix with dressing.Add salt and pepper to taste.

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