Spiced roast potatoes with Portobellos and soured cream
Well-spiced oven-roasted diced potatoes topped with mushrooms. This works as a vegetarian breakfast, lunch, brunch or dinner. Use a few closed cup mushrooms if you have those in your veg box instead of Portobellos. Add bacon, pancetta or chorizo if you're a meat-eater. Chopped spring onions make another good topping.
Ingredients
- ½ tsp whole coriander seeds
- ½ tsp whole cumin seeds
- 225g potatoes (about 2 medium to large), peeled and diced
- olive oil
- ½ tsp paprika
- 2 Portobello mushrooms
- squeeze lemon juice
- soured cream, to serve
- fresh parsley or coriander, chopped (optional)
- salt and pepper
Method
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Step 1
Crush the whole spices in a pestle and mortar, or use a bowl and rolling pin.
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Step 2
In a pan of boiling salted water, parboil the potatoes for 5 minutes. Drain and return to the pan.
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Step 3
Toss in just enough olive oil to coat, along with the freshly ground coriander, cumin seeds and paprika. Season.
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Step 4
Transfer to a baking dish and roast in the oven for about 40 minutes, until golden. Keep warm in the oven.
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Step 5
Meanwhile, brush the mushrooms with a little olive oil and grill until just tender. Season with salt and pepper and a squeeze of lemon juice.
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Step 6
Sprinkle with parsley or coriander if using and serve with the roast potatoes and a dollop of soured cream.
