Are you noticing the theme of easy baked veggies here on the blog, like the garlic & parsley pesto with potatoes from a few weeks ago? That’s because they are my favourite kind of meals, easy to put together (throw in the oven!) and full of veggies. I was craving them all the way through winter, so this is what I’ve been eating a lot of lately, but spring has really started to hit us here so I’ll be eating much lighter meals again! Heeeey, salads.
With the weather heating up I have been trying to make an effort to get outside more, and get some of that fresh air and sun, I’m looking a little pale after winter. I’m actually pretty pale all year round so I can’t really blame winter for that one! Damn genetics.
Me and Ash tend to stay inside at our computers or watching movies, and it gets even worse in winter! But this nice weather has got me doing lots of yoga, walking, bouncing on my rebounder, and paying some attention to my little garden of pots, planting some new seeds for spring! I’m really loving it, all my muscles are hurting but I’m feeling strong and really motivated to keep it up!
Lighten these wedges up for spring and summer by pairing it with a salad. Or for those of you heading into fall, serve this up with some pumpkin soup! You won’t beleive that these are oven-baked, or that you put them together yourself at home – they taste like the real deal you used to eat at pubs.
- Preheat the oven to 200°C/390°F.
- Cut potatoes into 6 wedge shaped slices, and place onto a baking tray.
- Combine all other ingredients in a small bowl. Pour the dressing over the potatoes and combine thoroughly using your hands.
- Lay out potatoes in a single layer.
- Bake for 45 minutes until cooked.
How is the changing of seasons effecting you? Are you loving spring or fall?