Roasted potatoes and beetroot

Mobile version Print

By: Matt Tebbutt From: My Kitchen...

On TV Tonight

  • 20:00 - Jamie's American Road Trip - Georgia to Florida
  • 21:00 - James Martin's United Cakes of America - Connecticut
  • 21:30 - James Martin's United Cakes of America - Connecticut Part II

This recipe is classed as easy

Rating 3.58 / 5 (31 votes)

Prep time:
20 min
Cook time:
1 hr

A delicious side dish of roasted root vegetables flavoured with garlic and thyme from Matt Tebbutt


1. Preheat the oven to 180C/160C fan/gas 4.

2. Cut the potatoes and beetroot into similar sized wedges. Place into a roasting tin with a good glug of olive oil, garlic, and thyme. Toss everything together in the oil whilst seasoning with sea salt and freshly ground black pepper so that everything is mixed and well coated.

3. Place in the preheated oven and roast for about 45 minutes to an hour or until the potatoes and beetroot are tender in the middle and crisping and golden on the outside.

4. Taste and adjust the seasoning as necessary. Serve whilst warm.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register