Friday, March 11, 2011

Crunchy Roasted Potatoes and Carrots

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Crunchy Roasted Potatoes and Carrots
Serve it as a side or eat it alone for the pure comfort-food value.
5 or 6 potatoes, diced, (peeled, optional)2 carrots, peeled and sliced into 3/4" rounds 3-4 tbsp olive oil2 tsp paprika1/4 tsp cayenne pepperto taste salt
1. Boil potatoes and carrots in salted water until soft (15-20 minutes).2. Preheat oven to 400 degrees.3. Drain and run potatoes and carrots under cold water for 2-4 minutes, drain again and let dry for 2-3 minutes.4. In a small bowl, mix oil, paprika, cayenne and a pinch of salt.5. Toss potatoes and carrots in oil mixture and transfer to a parchment-lined baking sheet.6. Roast for 30-45 minutes, until outside is golden and crispy.
Prep time: Cook time: Total time: Yield: 6 servings
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen
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  1. Wow! Those really look amazing! I'll see if I can get the magic of this recipe to work for me :), Miriam@Meatless Meals For Meat Eaters

  2. Crunchy, roasty, spicy vegetables? Yes, Please!

  3. Those look absolutely perfect! I don't have the carrots; but I'm making the potatoes with my grilled chicken for dinner tonight. Thank you!!

  4. Normally I don't get along with cooked carrots...but I will definitely give yours a try!

    Thanks for sharing with the hearth and soul hop.


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