Potatoes are very healthy root vegetables, rich in vitamin C, Vitamin B6, Manganese, Tryptophan and fibre to keep you tummy full for hours. As much as it is a very versatile veg in terms of cooking styles, I personally prefer to pan roast them with a little bit of oomph from sunflower oil, garlic, sea salt, rosemary, paprika, cayenne and black peppers. If roasted right, the taste is just orgasmic, out of this world. Crispy on the outside, moist and soft on the inside, the secret to a perfect roast is simply LOW HEAT. Far too many cooks use a lot of heat in cooking which spoils everything.
First of all you need a Stainless steel pan, preferably Rossetti brand which is one of the best qualities in the culinary world, potatoes with the skin intact…not only does the skin contain more than 60% of the vital nutrients, it also keeps the flavours inside the potato as it cooks.
- Simmer the potatoes in seasoned water in a low heat for 20-30 minutes depending on the number and size of potatoes. Seasoned water just means the water has been seasoned with salt and pepper, in this case natural salt and cayenne & black peppers. Add some garlic to boost flavor and maybe some paprika.
- When the potatoes are almost full cooked (make sure they are not full cooked because the roasting process will overcook them) and are somewhat hard but soft, the Italians call this ‘Al Dente’!, put them inside a food safe bag and immerse in cold water to stop the cooking process otherwise the skin will break and the inside will become mashy .
- Heat the pan with sunflower/sesame/peanut oil on medium heat for 10 minutes. Add potatoes ,paprika, cayenne pepper, crushed garlic & black pepper and roast with lid off, turning every minutes (low heat)
- 1 tomato
- 1 small onion
- 1/2 bunch coriander (ndania)
- 2 tablespoons honey
- 1 pinch natural salt
- 1 pinch cayenne pepper (optional)
- 1 small carrot (otional)
- 1 green avocado
- Extra virgin olive oil or any extra virgin cold pressed oils like sesame, coconut
- Dice everything, mix well and puree inside the blender or with a mortar and pestle like it’s was done traditionally by the Aztecs.
- Chill for 2 hours and serve