🥔🥕 Roasted Potatoes and Wonky Carrots — Crispy, Herby, Tonbridge Plot
If your carrots went wonky because you left small stones in the dirt — perfect! Wonky roasts better.
WHAT YOU NEED (serves 4):
- 500g potatoes — halved (new potatoes or bucket potatoes)
- 500g carrots — wonky is fine! Peeled, cut into chunky batons
- 3 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dried oregano or rosemary (homegrown if you have)
- 3 cloves garlic — smashed
- Optional: knob of butter for last 5 mins
HOW TO:
1. Heat oven to 200C / 180C fan. Tip potatoes and carrots onto a big roasting tray — don't crowd.
2. Toss with oil, salt, pepper, oregano and garlic.
3. Roast 35-40 mins, shake tray halfway, until golden and crispy at edges. Add butter for last 5 mins if you like.
4. Eat straight from the tray. Waste not.
TIP: Leave skins on — more flavour, less waste. Wonky carrots crisp up better because they have more edges.
Store: Keeps 2 days in fridge. Reheat in hot pan.
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