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ROASTED POTATOES & CARROTS

Potatoes and carrots roasted in the oven are delicious! An accessory suitable for many dishes. For example, meat, chicken, meat dishes etc.

Potato facts: Potatoes should be cooked on high heat. If cooked in low heat, but for a long time it can become a hard core in the middle of the potato. The temperature 50-60 degrees must be passed quickly in order for the core of the potato to become soft. If heated too slowly, it stays hard inside.



Tip! Squeeze 1–2 garlic cloves and mix with the oil before rolling over the potato. Super Happy!

1 plate


  • 10 potatoes (or desired number to fit on the plate)
  • 5 carrots
  • 2 tbsp rapeseed oil
  • salt or flake salt
  • a few sprigs of fresh basil


DO THIS


1. Set oven to 250 degrees. Wash the potatoes and peel the carrots (and the potatoes if needed).

2. Cut the potatoes and carrots into chunks. Place them on a plate. Stir in oil and mix. Sprinkle with salt.

3. Cut or cut basil leaves into pieces. Sprinkle them over the potatoes and carrots. Bake in the middle of the oven for about 40 minutes or until it has become sufficiently light in color and is permeated. Stir twice, but open the door quickly so that the heat does not dissipate.

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