Roasted mixed potatoes

This first time I tried this recipe was at my close friend Shaz’s housewarming party. She is a huge fan of Ottolenghi and has an almost full collection of his cookbooks.

Every time I visit her, she cooks something from one of these books so I would assume this recipe is originally from one of Ottolenghi’s books.

I really liked this dish, the flavour was intense but subtle. It combined perfectly the sweetness of sweet potatoes, spiciness of chilli sauce, refreshingness of coriander and creaminess from yoghurt. I decided to try to re-create this dish without actually looking at the original recipe.

I’m not too sure if my taste-buds worked out all the ingredients correctly, Ottolenghi’s recipes are mostly focused on modern middle-eastern influenced cuisine, so I’m pretty sure he wouldn’t have used sriracha sauce like I did 😀

So here is my version…

Roast mixed potatoes

Let’s preheat the oven (180C) and get started.

The main ingredients for this dish are simple – just red onion, potatoes and sweet potatoes.

Roast mixed potatoes

Chop them roughly, place in a large mixing bowl and toss with the rest of the roast ingredients. Then, place evenly onto a baking tray lined with parchment paper.

Or if you are feeling really lazy, you can skip the mixing bowl and toss with the other ingredients directly on your baking tray.

Bake for 15 minutes, then flip and bake for another 15 minutes.

Roast mixed potatoes

Meanwhile, place all coriander sauce ingredients into a small food processor and blend for 60 seconds, set aside.

Combine vegan yogurt and sriracha chilli sauce in a small bowl and mix well, set aside.

Roast mixed potatoes

Remove the roasted potatoes and onions from the oven, place them on a serving plate and sprinkle the yogurt and coriander sauce on top. Delicious when warm.

Simple mixed roasted potatoes, a colourful dish with a complex flavour, intense but subtle. an excellent side dish for your regular daily meals or a fancy addition to family gatherings and dinner parties.

This recipe was created for Veahero, a cool new (free!) meal planning platform for vegans and vegetarians.

If you have followed and made this recipe, let me know! Leave a comment and take a picture, tagging it with #k33_kitchen and share it on Instagram! I’d be very excited to see what you come up with. Cheers, hope you enjoy my recipes! <3 <3

Roast mixed potatoes
Roast mixed potatoes

Difficulty: Easy

Serves: 2

Prep.: 10 mins | Cook: 40 mins

Ingredients:

Roast

  • 2 sweet potatoes (around 400g), roughly chopped
  • 2 potatoes (around 400g), roughly chopped
  • 2 red onions (200g), roughly chopped
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • Pinch of black pepper

Yogurt sauce

  • 3 tbsp vegan yogurt
  • 1-2 tsp sriracha chilli sauce

Coriander sauce

  • 20g fresh coriander
  • 1 cloves garlic
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
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Instructions:
  1. Preheat the oven to 180˚C.
  2. In a large bowl, mix all the roast ingredients.
  3. Place onto a baking tray lined with tin foil.
  4. Bake for 15 minutes, then flip and bake for other 15 minutes.
  5. Meanwhile, place all coriander sauce ingredients into a small food processor and blend for 60 seconds, set aside.
  6. Combine vegan yogurt and sriracha chilli sauce in a small bowl and mix well, set aside.
  7. Remove the roasted potatoes and onions from the oven, place them on a serving plate and sprinkle the yogurt and coriander sauce on top. Delicious when warm.
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