Loaded Roasted New Potatoes
Serves 4
Potatoes
Ingredients
› 10 new potatoes
› 2 tbsp cooking oil
› ½ tsp salt
Method
1. Pre-heat oven to 170°C.
2. Cut the potatoes in half lengthwise if they’re 8cm or longer, otherwise keep whole. 3. in a baking pan, toss the oil through the potatoes and once coated, spread the potatoes out (ensuring the potatoes are not overlapping).
4. Bake for 15 minutes, remove the pan from the oven and turn the potatoes. 5. increase the oven temperature to 180°C and bake for a further 15 minutes or until golden brown.
6. Season with salt.
spiced baby Peas
Ingredients
› 2 cups baby peas
› 3 tbsp cooking oil
› 2 tbsp fresh curry leaves
› 1 white onion
› 2 cloves minced garlic
› small knob of fresh grated ginger
› ½ tsp whole mustard seeds
› ½ tsp ground cumin
› ½ tsp ground coriander
› ½ tsp turmeric
› ¼ tsp cinnamon
› ½ tsp salt
Method
1. Blanch the baby peas, drain and set aside.
2. Heat a pan with the cooking oil and fry the curry leaves on low heat until they are crisp – they will change to a darker green and look translucent. remove the curry leaves and set aside for garnishing, leaving the oil in the pan.
3. return the pan to the heat and cook the onions in the residual curry leaf oil on medium heat for a few minutes, or until they start to soften.
4. Mix in the minced garlic, grated ginger and all the spices.
5. Keep stirring. Once the spices become fragrant, mix in the blanched baby peas.
6. Cook for a further 5 minutes and salt to taste.
coriander yoghurt sauce
Ingredients
› ½ cup plain unsweetened yoghurt
› 2 cups roughly chopped coriander, stalks included
› ½ tsp salt
› 1 tbsp olive oil
› 1 clove garlic
› juice of 1 lemon
› half a fresh chilli (if desired)
Method
1. Combine all ingredients into a smooth sauce using a
handheld stick blender or food processor.
to assemble
load up your hot roasted new potatoes with the spiced baby peas and reserved crisp curry leaves, and add some fresh coriander leaves and sliced chilli if you wish. top with a generous dollop of coriander yoghurt sauce.