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Spiced rainbow potatoes recipe

1 rating

Who knew potatoes could be so colourful? These rustic rainbow potatoes, made up of white-skinned Luciole, red-skinned Cherie and purple-skinned Bergerac, are full of flavour and ideal for roasting. See method

Serves 4
10 mins to prepare and 30 mins to cook
246 calories / serving
Vegetarian

Ingredients

1 x 750g bag rainbow potatoes, halved
1 large sweet potato, peeled and cut into 3cm pieces
1/2 tsp mustard seeds, lightly crushed
1 tsp garam masala
pinch hot chilli powder
1½ tbsp olive oil
10 curry leaves (optional)
4 garlic cloves (skin on)
handful fresh coriander, leaves roughly chopped

Each serving contains

Energy
1040kj
246kcal 12%
Fat
5g 8%
Saturates
1g 5%
Sugars
6g 7%
Salt
0.3g 5%

of the reference intake
Carbohydrate 45.2g Protein 4.6g Fibre 4.2g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put the potatoes in a large mixing bowl and scatter over the mustard seeds, garam masala and chilli powder; season well. Drizzle over the olive oil and toss to combine. Spread the potatoes out in a large roasting tray.
Scatter over the curry leaves (if using) and garlic cloves. Roast for 25-30 minutes, until cooked through and golden at the edges. To serve, transfer to a large bowl and scatter over the coriander leaves.

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