Spiced rainbow potatoes recipe
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 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
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Shop ingredientsEach serving contains
- Energy
- 1040kJ 246.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 6g
of the Reference intake
Carbohydrate 45.2gProtein 4.6gFibre 4.2g
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- 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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