if you fancy a simple dish that is nonetheless full of flavour, slightly roasted potatoes are always a good option – especially when herbs are added.
lightly roasted potatoes with chervil
ingredients (for one):
4 medium sized potatoes
1 garlic clove
1 tbsp avocado oil or olive oil
bunch of fresh chervil (chopped)
peel the potatoes and dice them, then slighly steam them (or boil them in water, they should not be fully cooked but only pre-cooked). meanwhile chop the shallot and the garlic and lighly fry them in the oil. transfer the potatoes with the shallots and garlic into a baking dish, season with sea salt and chili flakes and stir well.
put them into the oven at a moderate heat for about 20 minutes, they should only be ever so slightly brown around the edges and still very much golden in colour. add the chopped chervil, stir and tug in.
this will make a light but carbohydrate-rich lunch and goes well served with a green salad on the side. the chervil will give the potatoes a nice green hint (and aroma), making the dish as pleasant to the eye as it is easy to digest!