SAGE, CHILLI AND GAR­LIC ROAST POTA­TOES

Diabetic Living - - Celebrate -

Think you can’t im­prove roast spuds? Think again.

PREPA­RA­TION TIME: 20 MINS COOK­ING TIME: 45 MINS SERVES 4 (AS A CARB SIDE)

400g Carisma pota­toes, peeled,

cut into small chunks

400g or­ange sweet potato, peeled,

cut into small chunks

1 Tbsp ex­tra vir­gin olive oil

1/3 cup sage leaves, halved

length­ways

4 cloves gar­lic, thinly sliced

1/2 large red chilli, halved length­ways, seeds re­moved, very thinly sliced

1 Put a large steamer bas­ket over a pan of sim­mer­ing wa­ter. Add the Carisma pota­toes to bas­ket and then steam for 2 min­utes over medium heat. Add the sweet potato and then steam to­gether for 12 min­utes or un­til al­most ten­der.

2 Pre­heat oven to 220°C (fan­forced). Line a large roast­ing pan with bak­ing pa­per. Ar­range the pota­toes in a sin­gle layer within the pan. Driz­zle oil over pota­toes and toss gently to com­bine.

3 Roast pota­toes for 25 min­utes. Add sage, gar­lic and chilli to the roast­ing pan and toss to com­bine. Roast for 5 min­utes or un­til the pota­toes are light golden brown and crispy. Toss. Serve.

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