This is a delicious twist on classic baked potatoes. The combination of apples, orange and sultana give the dish a lovely sweet and spicy aroma; beautiful with the crunch of roasted potatoes and chickpeas. Baked apples are to die for and combined with potatoes the result is warming, colourful and oh so good… the chickpeas go all crunchy and the apples soft and syrupy; mmmmmm. I served this for dinner with an orange infused couscous; which I have also supplied the recipe for. A beautiful side dish for entertaining or a great roast dinner for 4; a great Meatless Monday recipe to get your week off to a delicious start!!

Crispy Roast Potatoes w/ Apples & Orange

Preparation time: 45mins // Serves 4 as a main 6-8 as a side

700g (25 oz) new potatoes, halved

2 tbs olive oil

4 garlic cloves, whole

2 oranges, zest only

2 red apples, de-seeded and cut into wedges

1 ¼ cups chickpeas, cooked or tinned

½ cup sultanas (raisins)

1 tbs fennel seeds, chopped

½ tsp paprika

small bunch of fresh thyme sprigs



Orange Infused Couscous

2 cups couscous

3 cups vegetable stock

1 orange, juice only

½ cup almonds, dry roasted and roughly chopped

Pre-heat the oven to 210°C (410°F)

Drizzle a small amount of olive oil into a large roasting tray and place in the pre-heating oven to warm.

Bring water to the boil in a large saucepan; add the potatoes, return to the boil and cook potatoes for 3-4 minutes, drain.

Return the potatoes to the saucepan add the olive oil, garlic cloves (smashed lightly with the flat of a knife) and salt and pepper to taste. Toss well over medium heat for 1-2 minutes, until garlic is fragrant. Remove from heat and set aside.

Remove the roasting tray from the oven. Add the potatoes and garlic and remaining ingredients, toss well to combine and shake the pan so all ingredients are evenly distributed.

Return to the oven and roast for 35 minutes until potatoes are crisp and golden.

If making the couscous add the almonds to the oven for the last 5 minutes to dry roast until crisp.

In a medium saucepan bring the stock to the boil, add the couscous and orange juice, stir gently. Place a lid on the saucepan and remove from the heat; set aside for 2-3 minutes. Fluff the couscous grains with a fork, toss trough almonds and set aside until serving.

Serve the roasted potatoes as a main with the couscous or bread or as a fantastic side dish. Yum!!!

{This recipe was inspired in part by a Sophia Young chicken recipe.}