No reviews If you prefer more dressing, I recommend doubling the marinade/dressing ingredients and saving more for the dressing. I cook the potatoes twice because they turn creamier from the boiling step and, when roasted, turn out extra special. If you’re short on time, skip the boiling step. I love serving this with mashed potatoes (Recipe in The Flavor Equation cookbook) and kachumber salad. 1/2 cup/120 ml extra-virgin olive oil 1/3 cup/80 ml red wine vinegar plus extra if needed 4 garlic cloves 2 Tbsp onion powder 1 1/2 Tbsp ground smoked sweet paprika 1 Tbsp dried thyme 1 /2 tsp ground cayenne or jalapeno 1/8 tsp MSG (optional) fine sea salt One 3 1/2 to 4 lb/1.6 to 1.8 kg roasting chicken 2 Tbsp extra-virgin olive oil 1.5 lb/680 g new potatoes, halved 1/4 tsp baking soda 12 oz/340 g cherry tomatoes Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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