Roast Potato Nachos Aust Ww 35 Pts Food

ROASTED POTATO NACHOS (SHEET PAN)

Steps:

• Preheat the oven to 400 degrees F and line two baking sheets with parchment paper.
• In a large bowl, toss sliced potatoes with olive oil, salt and paprika until evenly coated.
• Spread potatoes onto baking sheets in single layers.
• Bake potatoes until fork-tender, about 20-25 minutes.
• Combine potatoes onto one baking sheet so that there is little to no space between potatoes.
• Top potatoes evenly with black beans, spinach, salsa, and cheeses. If you have a jalapeno pepper, add slices now.
• Bake until the cheeses are melted, about 10 minutes.
• Top with optional toppings like diced red onion, cilantro, sour cream or Greek yogurt, avocado or guacamole.

HONEY MUSTARD CHICKEN WITH ROAST VEGETABLES WW AUST. 5.5 PNTS

Steps:

• Preheat oven to 200°C Line base of a large roasting pan with baking paper and set aside.
• Heat a large non-stick frying pan over high heat. Spray chicken with oil and cook for 2 minutes each side to brown. Remove from pan and set aside.
• Meanwhile, combine honey, rosemary, mustards and vinegar in a bowl. Season to taste with salt and pepper.
• Arrange carrots, parsnips and onions in roasting pan and toss with olive oil. Roast vegetables in the preheated oven for 40 minutes, turning once. Arrange chicken amongst vegies. Spoon over marinade and roast for a further 15 minutes, or until chicken and vegies are golden and cooked through. Set aside to rest for 5 minutes. Slice chicken into 4 pieces and serve with roasted vegetables.

SCRAMBLED EGG TORTILLA WRAPS AUST WW 5.5 PTS

Steps:

• Warm the tortillas following the packet instructions.
• Lightly spray a non-stick saucepan with olive oil.
• Add the shallots and chili.
• Cook, stirring, over a medium heat for 2 minutes or until softened.
• Lightly beat the eggs with the milk and season to taste.
• Add to the pan.
• Stir over medium-low heat for 3 minutes or until just set.
• Place the warmed tortillas on serving plates.
• Top with the egg mixture and sprinkle with the cheese and coriander.
• Roll up to serve.

BEST EVER ROAST POTATOES

Steps:

• The day before, tip the potatoes into a large pan of salted water and simmer for 10 mins or until just tender, saving a little of the cooking water. Drain the potatoes in a colander and leave to cool. Now here's the trick; choose the two chunks that are most cooked and ready for mashing and push these through a potato ricer, then add a little of the cooking water to make a thick potato batter. Roll the cooled potatoes through the batter then put in the fridge on a tray lined with non-stick paper and chill overnight.
• The next day, heat the oven to 200C/180C fan/gas 6. Take a large roasting tin and add a good splash of vegetable oil. Place in the oven and heat for a few minutes, then carefully add the potatoes to the hot fat and turn to coat. Lightly season with salt and roast for 40 mins without disturbing, then turn the potatoes and turn the oven up to 220C/200C fan/gas 8 and continue to roast the potatoes for another 20-30 mins, turning again once, until beautifully crisp and golden all over.

ULTIMATE ROAST POTATOES

Steps:

• Put a roasting tin in the oven (one big enough to take the potatoes in a single layer) and heat oven to 200C/fan 180C/gas 6.
• Peel 1kg potatoes and cut each into 4 even-sized pieces if they are medium size, 2-3 if smaller (5cm pieces).
• Drop the potatoes into a large pan and pour in enough water to barely cover them.
• Add salt, then wait for the water to boil. As soon as the water reaches a full rolling boil, lower the heat, put your timer on and simmer the potatoes uncovered, reasonably vigorously, for 2 mins.
• Meanwhile, put 100g duck or goose fat or 100ml olive oil into the hot roasting tin and heat it in the oven for a few mins, so it's really hot.
• Drain the potatoes in a colander then shake the colander back and forth a few times to fluff up the outsides.
• Sprinkle with 2 tsp flour and give another shake or two so they are evenly and thinly coated.
• Carefully put the potatoes into the hot fat - they will sizzle as they go in - then turn and roll them around so they are coated all over.
• Spread them in a single layer making sure they have plenty of room.
• Roast the potatoes for 15 mins, then take them out of the oven and turn them over.
• Roast for another 15 mins and turn them over again. Put them back in the oven for another 10-20 mins, or however long it takes to get them really golden and crisp. The colouring will be uneven, which is what you want.
• Scatter with Maldon salt and serve straight away.