British Roast Potatoes and Vegetables

This delicious dinner was made by my British roommate's little sister, Nessa. She is quite the cook; I only wished she lived closer to us. Aside from this being mouth-watering food, I also enjoyed her British writing below. My personal favorite is the the word "whilst." Why don't we use that word in America? We should.


Roast potatoes

Ingredients

Yellow Potatoes (# depends on how many people are you are feeding)
Olive oil
Salt


Directions

1. Preheat oven to around 415. Wash and peel as many potatoes as you would like (roughly 1 1/2 per person)
2. Cut potatoes into quarters or roughly so
3. Put potatoes into saucepan of boiling water and boil them for about 10 minutes
4. Whilst waiting for potatoes to boil, pour enough oil into a baking tray (cookie sheet) for the bottom of it to be covered and then place the baking tray in the oven for 5 minutes to allow the oil to heat up.
5. Once potatoes have boiled for 10 minutes drain the water, put a lid on top, and shake the potatoes for 20 seconds
6. Then transfer them to the baking tray already prepared in the oven. Make sure the potatoes get covered in the oil and then season with salt. Turn the potatoes over every 10/15 minutes and they should be cooked roughly within 40/45 minutes

Roast vegetables

Ingredients

Red onion
Red pepper
Green pepper
Tomatoes
(Tomatoes & green pepper are optional)
Any other vegetables you fancy (mushrooms are good or white onion)
Salt & pepper
Any seasoning with rosemary and thyme really (Italian seasoning is good)
Balsamic vinegar
Olive oil

Directions

1. Preheat oven to around 375
2. Chop vegetables into large pieces or chunks (sometimes a mix of large chunks and diced vegetables can give more variety too)
3. Place all vegetables, apart from the tomatoes, into a square glass dish and mix them together
4. Drizzle olive oil and balsamic vinegar on top and mix it into the veg. (only need 1 or 2 tbsp. of balsamic)
5. Sprinkle salt, pepper, and any seasonings on top and mix in
6. Place dish in oven and turn the vegetables every 10 minutes. Also, taste them every 10 minutes and add seasoning to taste. More salt is generally always needed.
7. Place tomatoes in the dish for the last 10 minutes of cooking and make sure they are well mixed in.
8. Cook for about 35-40minutes