For this recipe, you have to tell yourself that I probably didn't "revolutionize cooking" and wouldn't oppose you. However, the best things are the simplest things but often least thought of! And I find that the combination of salad and roast potatoes is a real revolution in itself!
It's also an economical and vegetarian recipe. There is no doubt, then, to frown on the potato or to judge the latter as outdated! Yes, I know healthy food only focuses on the beautiful sweet potatoes...but don't forget that flexibility is the key word on this blog!
Ingredients:
200 gm new potatoes (2 servings)
1 tablespoon toasted sesame oil
1/2 teaspoon cumin and salt
Accompaniment: green salad, tomato, avocado, onion and goji berries.
Vinaigrette: mustard, sesame oil, balsamic vinegar with figs, salt and water.
Preparation:
Washing potatoes & cutting them in half.
Add the oil and herbs and mix well.
Control on a baking sheet lined wiith Baking Paper.
Bake for 25 minutes at 220 degrees
Chnage halfway through cooking.
Advance with your problem power.
Enjoy!!
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