Truth be told, I’ve been having quite a bit of a writer’s block as of late. Blame it on the festivities, the month-long Ramadhan-designated posts, and perhaps the lack of enthusiasm to bake [and eat] any more cakes and cookies after Eid. Then again, I should clarify that;– the lack of enthusiasm to bake [and eat] any more cakes and cookies that aren’t already on the table and in the jars tempting me every morning. It’s always interesting how everyone seems to look forward to the once-a-year spread of delicacies and festive dishes, but just a day or two of these treats would suffice, and send most of us craving for good old comfort food.
For some on my Twitter list, as I had noticed, comfort came in the form of a bowl of piping hot instant noodles with cili padi (bird’s eye chilli), while many turned to greasy indulgence of burgers and french fries. For myself, much to the dismay of my expanding waistline, comfort almost always comes in the form of starchy carbs, and anything with potatoes definitely tops the list.
And of course, nothing quite beats skin-on soft potatoes baked with aromatic garlic and rosemary in my books. What’s your comfort food like?
Oven- Baked Rosemary-Garlic Potatoes
2 medium potatoes, skin on
2-3 tbsp vegetable oil
1 tsp salt
1⁄2 tsp ground black pepper
3 cloves garlic, crushed
1 tsp dried rosemary
- Preheat oven to 220°C.
- Scrub the potatoes clean, and cut into bite-sized chunks. Dry them thoroughly and spread them on a single layer on a baking tray lined with parchment paper.
- Add in the oil, salt, ground black pepper and dried rosemary, and toss the potatoes to coat them evenly with the seasonings.
- Throw in the crushed garlic amidst the potatoes.
- Bake / roast for about 25 – 30 mins, or until the potatoes cook through and you get your desired texture.