Spiced rainbow potatoes

Spiced rainbow potatoes recipe

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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

Ingredients

  • 1 x 750g bag rainbow potatoes, halved
  • 1 large sweet potato, peeled and cut into 3cm (1/4in) 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

  1. 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.
  2. 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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