Memory Morsels:

Replacing fatty foods like bacon, with fruits & vegetables can increase your memory & reduce your risk of Alzheimer’s.

Lemon Balsamic Potatoes

Lemon Balsamic Potatoes Prep time: 8 mins Cook time: 50 mins Serves: 6

Ingredients

  • 1 - large can cooked chickpeas in water (about 1 1/2 cups)
  • 2 TBSP - extra virgin olive oil
  • 2 TBSP - cinnamon
  • 1 TBSP - nutmeg
  • A good pinch of sea salt
  • Maldon salt to finish (optional)
  • Pinch of chili flakes (to taste)

Instructions

  1. 1 Preheat oven to 400F.
  2. 2 Slice potatoes in half and place on a baking sheet. Pour oil, vinegar and half of 1 lemon over the potatoes and mix well. Before baking, season well with salt and pepper. Bake for 50 minutes or until a crispy brown colour, turning the potatoes once.
  3. 3 Before serving, squeeze the remaining lemon over the potatoes and a drizzle of extra balsamic vinegar.

Notes

Tips:
This side dish is an excellent choice for brunch or dinner  
Substitutions:
Any potato will work with this recipe. Try mini purple potatoes if your local grocer has them in season! You can use vegetable oil in place of sunflower oil.
Pairings:
Coffee-rubbed flank steak. Salmon with roasted plum tomatoes. Cauliflower Steaks with Capers and Mint.
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