One of my favourite side dishes is roasted potatoes. I find them quick and easy to make, and you can get them to cook as quickly as you like, depending on how small you make the pieces. Personally, I like about 2-3 cm cubes, which take about 45 minutes to cook at 375C to 400C if you’ve got them in a single layer in a wide roasting pan. I never bother peeling potatoes because there’s so much nutrition in the skin, so they just get a good scrub with a veggie brush and a quick chop. Then I drop them into a greased pan and add salt, pepper, olive oil and rosemary (fresh or dried, though fresh is better). That’s it! They’re delicious and still good reheated the next day.