Another potatoes variation in your meal prep game
Roast potatoes are one of the many ways in which you can conjure up a delicious dish from pre-cooked potatoes in no time.
It may seem boring, but I can not say it often enough: 1-2 kilograms of pre-cooked potatoes, make my everyday life during the week easier -again and again.
Fried potatoes are an example, potato buns another and today our popular roasted potato recipe comes along.
Roast potatoes with fresh spinach and yoghurt
The potatoes are already precooked and all you need to do is to mash them, dribble some olive oil above them and put them in the oven. Thanks to Meal Prep, the salad is already washed, the salad dressing is in the fridge. So all you have to do is set the table, put the yoghurt in a small bowl and chop a bit of spring onion and herbs. Wonderful, right?
That’s why I love Meal Prep and my kids always enjoy crispy roast potatoes!Print
Meal Prep Classic: from pre-cooked potatoes to crispy roast potatoes!
- 1 kg of pre-cooked potatoes
- 1 clove of garlic
- 1–2 sprigs of fresh rosemary (alternatively 1 teaspoon dried rosemary)
- Salt, freshly ground pepper
- 4 tablespoons olive oil
- 2 spring onions
- 200g of fresh spinach
- 4 tablespoons salad dressing (from stock)
- 250g Greek yogurt
- Heat the oven to 225 ° C
- Place potatoes on a tray lined with baking paper
- Crush the potatoes with a fork so that they get flattened
- Peel and slice garlic
- Drizzle olive oil over the potatoes
- Add salt and pepper
- Pluck rosemary and pour over the potatoes
- Roast for 25 minutes in the oven until golden brown
- Cut spring onions into fine rings
- Arrange on the prepared salad and serve with spring onions and yoghurt