On Friday it’s Midsummer’s Eve in Sweden and for most Swedes, there are two things that are absolutely mandatory to eat on this day. Can you guess what it is? New potatoes and strawberries. By the end of June, the first strawberries and new potatoes of the year have arrived in the food stores, and for a lot of people, these fresh foods symbolize summer. And since Midsummer’s Eve is all about celebrating the arrival of summer, I guess it all makes sense that we eat tons of potatoes and strawberries on this day.
Kalle and I are not that traditional, we eat what we like and it doesn’t matter what day it is. But, of course, we make something extra when it’s Christmas or Midsummer.
On our Midsummer dinner table, you’ll be able to find hummus, a white bean spread with sun-dried tomatoes, my Midsummer salad with potatoes, a big salad and some fresh bread. And for dessert, we will, of course, have strawberries. Since summer is the new potato season, we take our chances and eat them whenever we can and besides the Midsummer salad, roasted potatoes with garlic is our no. 1 favorite potato recipe. We’ve eaten it twice this week already, just to give you some perspective. And yes, today’s Wednesday.
Roasted potatoes can be served to almost anything. With a salad and some beans, with veggie burgers, in a potato salad, or just with a big bowl of hummus. The latter has become our favorite recently, and when I realized that there’s no hummus recipe on the blog, I decided to share my hummus recipe too. So, here we go – roasted potatoes with hummus. Oh, I didn’t write down any measurements for the potatoes and spices, you just take as many potatoes as you like and add as much of the spices as you like.
A short note: I always roast potatoes without oil, so the recipe is supposed to be oil-free. They turn out just as good, you just have to give them a little more time in the oven. Oil-free is healthier, obviously, but if you really want to use oil – put it on afterward. Heating unsaturated fat (which vegetable oils contain) to high temperatures produces a lot of harmful substances, which you’d want to avoid. Just a tip!
- Scrub the potatoes clean and cut into evenly sized cubes.
- Place the potatoes in a large saucepan and cover with water.
- Bring to a boil, and Cook the potatoes until almost ready, they should be somewhat soft, but not done.
- Heat the oven to 180°C.
- Remove the water and place the potatoes on a parchment paper covered baking sheet.
- Sprinkle with garlic powder, black pepper, and salt. The more garlic the better.
- Bake for 45 min – 1 hour, or until golden. Flip the potatoes around after half the time to get an even color.
250 g canned chickpeas
juice from one lemon
2 tbsp tahini (optional)
1-2 garlic cloves, minced
1-2 tbsp extra virgin olive oil
1/2 tsp ground cumin
2 tbsp water
salt to taste (optional)
- In a blender or food processor bowl, combine all ingredients except the chickpeas.
- Mix until smooth.
- Drain and rinse the chickpeas and add half of them to the blender.
- Mix for about 30 seconds or until smooth.
- Add the rest of the chickpeas and repeat step 4.
- If the hummus is too thick or still contains small chickpea bits, add a little more water and mix again. Repeat until you’re happy with your hummus.