Sides: Herb roasted vegetables

I love messing around with side dishes and have had a love love relationship with potatoes for asking as I can remember. As a kid growing up I thought making potato sandwiches when we had baked potatoes was the ultimate and let's not start on chip butties!

After a long day at work the last thing you want to do is be chained to the sink peeling and slicing potatoes, which makes this side ideal. Also, there is no strict recipe. I can see you thinking that I've lost the plot but to be honest this came about with what I found in my vegetable bin at the time. The only real staple is the potatoes. 

1lb Charlotte or Jersey Royal potatoes ( it works best with the smaller varieties)roughly chopped on the diagonal. 

1 Leek roughly sliced

1 red pepper roughly sliced

1 courgette/zucchini sliced diagonally

Any other vegetable you like.Ive also used red onions, celery, spring/salad onions.

Olive oil

Goose fat

Basil/ oregano or other herbs of choice

Salt

1 large baking dish or foil tray

Clean and chop everything.

Toss together in baking dish.

Sprinkle with salt

Lightly toss with olive oil

Dab a few knobs of goose fat on the potatoes.

Liberally sprinkle with herbs.

Can be stored in the fridge during the day. 

Preheat the oven to 200c/400f

Roast approx 35/40 minutes although can take longer in some ovens as newer potatoes are more waxy and tend to need a little longer. 

Serve and eat immediately. Enjoy!