As I am getting busier and busier, I realize that I don’t really have time to try and make fancy or complicated dishes like I used to before. I started to make random dishes from random ingredients out of my fridge, and some of them taste really good but only take minutes to make or prepare. To keep up with my blogging habit and allow myself to have regular posting schedule, I will be posting all of them here (of course the good ones!!!). This is a series of quick recipes what I have been creating and making daily since forever. I am still able to make up a good dinner in a short period of time with very simple ingredients by making one or more simple dishes and put them together. If I can do it, I believe you can too! Now let’s start…



Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: Depending on how much you eat and how much you want to share with others
– 2 cups of baby potatoes
– 2 tablespoon pure extra virgin olive oil, cold pressed
– 1 teaspoon sesame oil
– 1 teaspoon cajun powder
– 1 teaspoon salt
– 1 teaspoon pepper
– 1 tbsp agave nectar
– 4-5 sprigs fresh thyme
1. Preheat oven at 350F or 180C. Line a tray with tin foil.
2. Wash the potatoes thoroughly, cut them into halves or quarters
3. Mix all the rest of the ingredients together with the potatoes, and put them all on one layer on the laid out tin foil
4. Bake on lower rack for 30 minutes or until the potatoes are golden brown. Turn the oven to Low Broil and cook for another 5 minutes to crisp up the skins
5. Serve with your meat or just as is to calm your sudden hunger
– There are a lot of these ingredients that you might not have ready at home, so feel free to change up the seasoning. For example, you can use honey instead of agave nectar, dried thyme instead of fresh ones, or any kind of dried chilis. However, these ingredients that I used in this recipe can easily be found at your local grocery stores. You can specifically grow thyme in a small pot in your kitchen or living room to obtain some nice fresh herbs 🙂
– Since this recipe is made with high heat, DO NOT use normal extra virgin olive oil. The one I used in this recipe is cold pressed and can be heated up to 190C. If you do not have access to this, you can change to avocado oil (300C) or sun flower oil. I’d really suggest avocado oil, as it contains 100% Omega 3, unlike other types of oil.
– This dish goes well with EVERY meal, breakfast, lunch, dinner, supper


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