Roast potato and pumpkin with rosemary
Roasted potato and pumpkin seasoned with rosemary salt create a comforting side dish. The crispy texture contrasts beautifully with the sweet pumpkin, enhanced by aromatic rosemary.
Cook time 45 min
Prep time 10 min
Ingredients:
5 potatoes6 cups pumpkin
1/3 cup olive oil
2 tsp ground cumin
1 tbsp rosemary
1 tsp salt
Roast potato and pumpkin with rosemary is a delightful and aromatic side dish that's perfect for any meal. The combination of crispy potatoes, sweet pumpkin, and fragrant rosemary makes for a comforting and flavorful dish that's easy to prepare.
Instructions:
Preheat your oven to 200°C (390°F) to ensure it’s hot enough when you’re ready to start roasting the vegetables.
- Potatoes: Wash the potatoes thoroughly under running water. If you prefer, peel the potatoes, but leaving the skin on is also delicious. Cut each potato into chunks; aiming for uniform size helps them cook evenly.
- Pumpkin: Carefully cut the pumpkin in half, remove the seeds, and peel the skin. Cut the pumpkin into chunks similar in size to your potato pieces.
Place the potato and pumpkin into a large mixing bowl. Add the olive oil, ground cumin, and salt. Toss everything together well, ensuring all pieces are evenly coated with the seasoning.
Finely chop the rosemary leaves. Sprinkle the rosemary over the seasoned vegetables and give them another good toss to distribute the rosemary evenly.
Spread the seasoned potato and pumpkin chunks in a single layer on a large baking tray. Make sure they are not overcrowded, as this will help them roast properly without steaming.
Place the baking tray in the preheated oven. Roast for 35-45 minutes, turning the chunks halfway through the cooking time to ensure they roast evenly on all sides. They should be golden brown and crisp on the outside, and tender on the inside.
After 35 minutes, check the wedges by piercing them with a fork. They should be easy to pierce, crispy on the outside, and soft inside. If they need more time, continue roasting and check at 5-minute intervals.
Once done, remove from the oven and let the pieces sit for a couple of minutes before serving. Serve hot as a side dish or a delicious snack.
Enjoy your perfectly roasted potato and pumpkin! The blend of flavors and textures makes this dish an instant favorite. Serve it as a side for your main course or enjoy it on its own as a tasty and healthy snack.
Roast potato and pumpkin with rosemary FAQ:
Bake the potato and pumpkin wedges at 200°C (390°F) for 35-45 minutes. Turn the wedges halfway through for even roasting.
Check for doneness by piercing the wedges with a fork; they should be easy to pierce and golden brown on the outside, soft inside.
Use a large baking tray to spread the wedges in a single layer without overcrowding. This ensures proper roasting and prevents steaming.
Yes, you can substitute other fresh herbs like thyme or sage, though the flavor profile will change. Adjust the quantity according to taste.
Store any leftover wedges in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Cooking Tips:
- Preheat your oven to 200°C (392°F) to ensure even cooking.
- Cut the potatoes and pumpkin into similar-sized pieces to ensure they cook evenly.
- Toss the wedges thoroughly with olive oil and seasoning to ensure each piece is well-coated.
- Spread the chunks out in a single layer on the baking tray to avoid overcrowding, which can lead to steaming rather than roasting.
- Turn the wedges halfway through the cooking time to ensure they get crispy on all sides.
- For extra crispiness, you can parboil the potato wedges for 5 minutes before roasting.
Nutrition Facts
8 ServingsCalories 120kcal
Protein 3.60g
Carbohydrates 27g
Fiber 3.15g
Sugar 3.53g
Fat 10g
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